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Slow-Cooked Chicken Marbella

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
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 1 cup pitted green olives, divided
  • 1 cup pitted dried plums (prunes), 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.
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:
  • Joanne
    Feb 3, 2021

    This is delicious! My husband doesn't usually like new recipes but he liked this and has been asking me to make it again. I kept the prunes and green olives whole ( I used pimento stuffed). I placed half of them on the bottom of the crock pot, laid the chicken thighs on top which I had dipped in flour, paprika, salt mixture and browned in butter. Then I topped the chicken with the mixture of oregano, brown sugar, garlic, ( omitted capers), oil, salt, pepper, .I placed the remaining olives and prunes on top of chicken. It was done in a little more than 3 hours. I omitted the chicken broth, and used green olive brine instead of lemon juice I served it with brown rice. The whole prunes and olives really compliment the chicken.

  • 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!