Slow-Cooked Chicken Marbella
Total Time
Prep: 30 min. Cook: 4 hours
Makes
6 servings
This recipe is 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
Slow-Cooked Chicken Marbella Recipe photo by Taste of Home
Reviews
My husband and I really enjoyed this meal. The flavor is hard to describe, but really good. I was afraid it would taste too salty, but it wasn't! Just note: do NOT use pimento-stuffed olives in the glass jars. There are cans of plain pitted green olives. Also, I used unsweetened dried prunes, not sweetened. If your olive/prune mixture is a little thick, don't worry. Mine was as well but it worked out perfectly. Since I didn't have chicken thighs, I also used about 1.5 lb of chicken breast and adjusted the cook time to 3 hrs 45 minutes. When putting the chicken in, I put only half the olive/prune mixture on the bottom of the slow cooker, trying to cover as much of the bottom as I could. I put the chicken in, then topped it with the other half of the mixture, trying to cover as much of the chicken as I could. It really gave the chicken a great flavor. On the down side, this isn't the most pleasant looking meal - so I wouldn't exactly make this for guests. But it really is delicious and you should try it!