- 8
- 15 mins
- 570 mins
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
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!