Slow-Cooked Chicken Marbella Recipe

Slow-Cooked Chicken Marbella Recipe
Slow-Cooked Chicken Marbella Recipe photo by Taste of Home
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Slow-Cooked Chicken Marbella Recipe

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Here's a great summertime slow cooker recipe! It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. — Beth Jacobson, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 1 cup pitted green olives, divided
  • 1 cup pitted dried plums, divided
  • 2 tablespoons dried oregano
  • 2 tablespoons brown sugar
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in chicken thighs (about 2 pounds), skin removed
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice
  • Hot cooked couscous

Directions

Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender.
Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous. Yield: 6 servings.
Originally published as Slow-Cooked Chicken Marbella in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p40

  • 1 cup pitted green olives, divided
  • 1 cup pitted dried plums, divided
  • 2 tablespoons dried oregano
  • 2 tablespoons brown sugar
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in chicken thighs (about 2 pounds), skin removed
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice
  • Hot cooked couscous
  1. Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender.
  2. Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous. Yield: 6 servings.
Originally published as Slow-Cooked Chicken Marbella in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p40

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