Slow Cooker Chicken Marbella

Slow Cooker Chicken Marbella

When you take the time to cook a meal, you want to know that you’re in good hands. You go to the market, buy the ingredients, chop, prep, cook, and clean up. Recipes need to work. To wow. To do the job of feeding your family.

You put a lot of love into that meal, you want it to love you back.

Good hands. That’s what I’m putting you in with this recipe. It’s not mine, it’s from my friend Jane McKay. I’ve been in good hands every time I’ve made a recipe from The Zen of Slow Cooking, the blog she writes with Meg Barnhart. They’re quite a pair. Veritable afficianados in all things Crock Pot, the best slow cooker cooks I know.

Lucky for us, Jane and Meg have graciously agreed to partner with Mom’s Kitchen Handbook as our slow cooking contributing editors. They will periodically share a recipe here, including this Chicken Marbella. It’s a classic, much beloved since it appeared in the pages of the Silver Palate cookbook in the 1980s. It’s a sweet, savory, tangy combination of chicken thighs, prunes and olives. For the slow cooker, the only up-front-prep is allowing the chicken to marinate overnight in a handful of ingredients. Come morning, everything goes into the pot at once to cook until tender.

This slow cooker recipe for Chicken Marbella is love in a pot. Chicken thighs, prunes, olives -- all made tender and delicious. Click To Tweet

The recipe is one Jane made for our family one summer, on a day we were returning home from a very long trip.  It was love in a pot, just waiting to be reheated. I knew we were in very good hands.

Now you are too.

Have a peek at more of Jane and Meg’s recipes on their blog and see more slow cooker recipes here.

Slow Cooker Chicken Marbella
5 from 2 votes
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Slow Cooker Chicken Marbella

Chicken Marbella is tasty on its own, but is excellent over rice pilaf, couscous, or papparadelle noodles. It also makes terrific leftovers.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Author katiemorford

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup pitted prunes
  • 1/4 cup pitted Spanish green olives
  • 1/4 cup capers with a little juice
  • 3 bay leaves
  • 2 tablespoon garlic , crushed
  • 2 tablespoon dried oregano
  • 1/2 teaspoon each of salt and pepper
  • 2 1/2 pounds skinless , boneless chicken thighs
  • 1/3 cup brown sugar
  • 1/2 cup white wine

Instructions

  1. In a mixing bowl combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt and pepper, chicken. Cover and refrigerate for a few hours or overnight.
  2. Remove the chicken mixture from the refrigerator and mix in the sugar and wine. Transfer to your slow cooker and cook on low for 6 to 7 hrs or high for 3 to 4 hrs until the chicken is tender.

Adapted from the Chicken Marbella recipe in the Silver Palate Cookbook

 

Comments

05.27.2014 at 2:40 AM #

JMH

I thought you would like to see this informative poster……….

http://www.cornucopia.org/wp-content/uploads/2013/11/I-522.poster.1101.jpg

05.27.2014 at 2:40 AM #

katiemorford

Thanks for sharing that…it is interesting to see who is supporting and who is fighting GMO labeling.

05.27.2014 at 4:48 AM #

Jane McKay

Katie your Chicken Marbella looks delicious! Meg and I are very happy to be part of this collaboration.

05.27.2014 at 4:48 AM #

katiemorford

Correction…your Chicken Marbella! Just my photo 🙂

05.27.2014 at 7:42 AM #

sammy oliver

Thank you all! I love my slow cooker so useful for busy moms who want to eat real meals at home! I look forward to more yummy recipes.

05.27.2014 at 7:42 AM #

katiemorford

Thanks Sammy! It is pretty nice to come home to a pot of food all ready to eat after a long day.

05.27.2014 at 7:49 AM #

Jen

Thank you so much! This dish is my husband’s favorite. I can’t wait to try it in a crock pot. I worked at a winery in New Zealand, and the restaurant chefs would always make this as a staff meal when we worked at wine festivals. Great to feed a crowd!

05.27.2014 at 7:49 AM #

katiemorford

It is a great one for a crowd….and perfect with a glass of New Zealand wine!

02.10.2015 at 9:22 PM #

Kristen

This was beyond delicious and I cannot wait to make this effortless dish for guests. I’m only sorry I didn’t double the recipe. A keeper!

02.10.2015 at 9:22 PM #

katiemorford

Success! Glad you are finding some recipes for you new slow cooker!

06.16.2017 at 7:26 AM #

Linda Feldman

what happens if I combined all ingredients and marinated overnight? do i just add a bit more brown sugar when I bake?

06.16.2017 at 7:26 AM #

katiemorford

I’ve always left out the sugar and wine until just before cooking, so I can’t say for sure. I’d probably increase the liquid a bit…but really there’s only way to find out 🙂

02.22.2019 at 9:46 AM #

Marie Smith

Hi, this looks great! Could I double the recipe? I have read 6 hour cooking time somewhere….would this be too much? Thanks for your contribution.

Marie

02.22.2019 at 9:46 AM #

katiemorford

Hi Marie, As long as your slow cooker is big enough, this should be fine to double. It’s 6 hours on low, but the nice thing about the slow cooker is you can keep an eye on it and stop the cooking when it is nice and tender.

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