Chicken w/ creamy sun dried tomatoes

2 cans Cream of Chicken Soup
1 cup dry white wine or chicken broth
1/4 cup coarsely chopped olives
2 tablespoons drained capers (optional)
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil. Serve with the rice.