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Slow Cooker Chicken Marbella
Chicken Marbella is tasty on its own, but is excellent over farro, rice pilaf, couscous, or paparadelle noodles. It's also terrific the next day.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 347 kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup pitted prunes
- 1/2 cup pitted, flavorful green olives
- 1/4 cup capers, plus 1 tablespoon of the brine
- 3 bay leaves
- 4 large cloves garlic, chopped
- 2 tablespoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2-3 tablespoons brown sugar
- 1/2 cup white wine
- 2 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons chopped fresh parsley
Instructions
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Into your slow cooker, stir together the olive oil, vinegar, prunes, olives, capers w/brine, bay leaves, garlic, oregano, salt, pepper, 2 tbsp brown sugar, and wine. Nestle the chicken pieces into the pot. Cover and cook until the chicken is very tender, about 4 hours on high and 7 hours on low. If possible, turn the chicken pieces over halfway through and spoon some of the juices over everything. Taste the broth and stir in the remaining tbsp brown sugar, if desired. It will dissolve in the hot broth. Transfer to a shallow bowl and scatter the parsley over the top.