The Scoop
If your current dinner rotation is feeling completely NPC and you're tired of the same sad chicken breasts, this slow-cooker Chicken Marbella is about to elevate your entire existence.
We are combining briny green olives, sweet prunes, and a ridiculous amount of garlic to create a sweet-and-savory masterpiece that honestly has no business being this easy.
It’s giving high-effort Mediterranean chef energy, but your slow cooker is doing 99% of the heavy lifting while you sit on the couch. It’s rich, and it hits every single time.
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 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 chicken thighs, bone-in, skins removed
- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon fresh parsley, minced
- 1 tablespoon white wine
- 1 tablespoon lemon juice
- couscous, to taste, cooked and hot, for serving
Directions
- In a food processor, place 1/2 cup of the olives, 1/2 cup of the prunes, the oregano, the brown sugar, the capers, the olive oil, the garlic, the salt, and the pepper and process until smooth.
- Transfer the olive mixture to a 4-quart slow cooker.
- Place the chicken thighs in the slow cooker.
- Cover and cook on low until the chicken thighs are tender, about 4-5 hours.
- Chop the remaining olives and the remaining prunes.
- Transfer the chicken thighs from the slow cooker and keep them warm.
- Stir the chicken broth, the parsley, the wine, the lemon juice, the remaining chopped olives, and the remaining chopped prunes into the olive mixture in the slow cooker, until warmed through.
- Serve the chicken thighs topped with the sauce and over the couscous.
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