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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

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

  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.

Nutrition Facts

1 serving: 372 calories, 18g fat (3g saturated fat), 87mg cholesterol, 845mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 25g protein.

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Reviews

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Average Rating:
  • PrplMonky5
    May 20, 2020

    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!