Slow Cooker Chicken Marbella: Sweet and Savory Braised Thighs Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can let the chicken marinate in the vinegar, oil, and oregano in the refrigerator for up to 2 hours before placing it in the slow cooker.

Add the prunes, olives, and brown sugar just before turning the slow cooker on. This extra step helps the seasonings penetrate the meat more thoroughly, though it is perfectly delicious when prepared immediately without marinating.

If you prefer a thicker sauce, you can remove the chicken once it is cooked and transfer the remaining liquid from the slow cooker to a small saucepan. Simmer the liquid over medium-high heat for 5 to 10 minutes until it reduces to your desired consistency. Pour this concentrated sauce back over the chicken before serving to enhance the richness and visual appeal of the final dish.

Variations

• Spicy Marbella: Add 1/2 teaspoon of crushed red pepper flakes to the seasoning mixture for a subtle heat that complements the sweetness of the prunes and brown sugar.
• Garlic Infused: Toss 4 to 5 cloves of smashed fresh garlic into the slow cooker along with the chicken to add a savory depth that balances the fruitiness of the prunes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until heated through.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Store the chicken and the sauce together in the refrigerator to keep the meat moist.

When properly stored, the dish will remain fresh for up to 3 days. Always ensure the container is sealed tightly to prevent the sauce from absorbing other odors in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the entire recipe as directed, allow it to cool, and store it in the refrigerator.

When you are ready to eat, gently reheat the chicken and sauce on the stovetop over low heat or in the microwave, adding a splash of water if the sauce has thickened too much during storage.

Serving ideas

Serve the chicken hot, ideally plated over a bed of fluffy couscous or rice to soak up the flavorful sauce. The sweetness of the prunes and the tang of the vinegar make it a wonderful companion for roasted vegetables or a crisp green salad, which helps provide a textural contrast to the tender, slow-cooked chicken thighs.

Consider garnishing the final plate with a sprinkle of fresh parsley if desired for a pop of color, although the dish is complete as is.

Ensure each serving includes a generous amount of the braising liquid, several prunes, and a few olives, as these components are essential to the signature taste of the recipe. Serve immediately while the chicken is still warm and the sauce is at its peak flavor.

Frequently asked questions

Recipe card

Slow Cooker Chicken Marbella: Sweet and Savory Braised Thighs

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 cup pitted prunes
• 1 cup pitted green olives
• 1/2 cup brown sugar
• 1 tbsp dried oregano
• 1/2 cup red wine vinegar
• 1/4 cup olive oil

Instructions

1. Place the boneless skinless chicken thighs into the ceramic insert of the slow cooker, ensuring they sit snugly in a single layer to promote even cooking.
2. Tuck the pitted prunes and pitted green olives between the chicken thighs. Sprinkle the brown sugar and dried oregano evenly over the top of the chicken. Drizzle the red wine vinegar and olive oil over the entire mixture.
3. Cover the slow cooker and cook on low for 4 hours until the chicken is tender and fully cooked. Ensure the internal temperature of the chicken reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving to allow the juices to redistribute through the meat.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

19 g

Fiber

2.5 g

Sugar

28 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.