Slow Cooker Chicken Marbella
TOTAL TIME: 6:00
PREP: 0:15
SERVES: 4
INGREDIENTS
½ c. dry white wine
2 tbsp. brown sugar
1½ tsp. dried oregano
3 tbsp. red wine vinegar
Kosher salt and pepper
6 clove garlic
1 tbsp. capers
½ c. prunes
¼ c. pitted green olives
4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)
¼ c. fresh flat-leaf parsley
1 c. long-grain white rice
DIRECTIONS
1- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
2- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
3- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice
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