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Slow-Cooker Mediterranean Chicken Marbella
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Prep Time:
15 minutes
Total Time:
9 hours 30 minutes
Transport yourself to the Spanish coast with this flavorful dish. Marinate chicken thighs, slow cook, and serve with couscous.
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 box (10 oz) couscous
  • 1/4 cup chopped fresh parsley
Instructions:
  • Combine brown sugar, oregano, salt, pepper, garlic, wine, and vinegar in a large bowl. Add chicken and mix well to coat. Add bay leaves, cover, and marinate in the refrigerator for at least 4 hours or overnight.
  • Coat a 3- to 4-quart slow cooker with cooking spray, then add chicken and marinade.
  • Cover and simmer on low heat for 5 to 6 hours.
  • Mix in olives, prunes, roasted peppers, and capers with the chicken in the slow cooker. Cover and cook for an additional 15 minutes until heated through. While waiting, prepare couscous according to package instructions.
  • Transfer the flavorful chicken to a large serving bowl or deep platter, discard the bay leaves, sprinkle fresh parsley over the dish, and enjoy with couscous.

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