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

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


  • 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


  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