Slow Cooker Mediterranean Chicken Marbella

By carvalhohm

Ingredients

• 1/4 cup packed brown sugar
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cloves garlic, finely chopped
• 1/3 cup white wine or chicken broth
• 2 tablespoons red wine vinegar
• 2 1/2 lb boneless skinless chicken thighs
• 2 dried bay leaves
• 1/2 cup pimiento-stuffed green olives
• 1/2 cup pitted bite-size prunes (from 12-oz package)
• 1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped
• 2 tablespoons capers, drained
• 1/4 cup chopped fresh parsley

Details

Servings 8
Preparation time 15mins
Cooking time 570mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.

2 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.

3 Cover; cook on Low heat setting 5 to 6 hours.

4 Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot.

5 Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture.

Expert Tips:
You can skip the marinating step if you’re short on time. Just mix all the ingredients from step 1 right in your slow cooker. The flavor will be a bit milder, but it’s still delicious!