Best Slow Cooker Chicken Marbella Recipes

SLOW COOKER CHICKEN MARBELLA

Slow Cooker Chicken Marbella image

This is a slow cooker version of the Chicken Marbella recipe from Manhattan's famous Silver Palate gourmet food shop and equally famous Silver Palate Cookbook. I've been making Chicken Marbella for company and special occasions for many years, and this slow cooker version is delicious and not as time consuming.

Provided by Chef PotPie

Categories Chicken

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup white wine
2 tablespoons brown sugar
1 1/2 teaspoons dried oregano
3 tablespoons red wine vinegar
salt and pepper, to taste
6 garlic cloves, smashed
1 tablespoon capers
1/2 cup prune
1/3 cup green olives, sliced
2 1/2 lbs chicken legs, split and skinned (4 drumsticks and 4 thighs, about 2 1/2 lb total)
1/4 cup fresh flat-leaf parsley, chopped
1 cup long-grain white rice

Steps:

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.
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.
Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

SLOW-COOKER MEDITERRANEAN CHICKEN MARBELLA

Slow-Cooker Mediterranean Chicken Marbella image

Feel like you're visiting the coast of Spain when you taste this fantastic dish. Simply marinate chicken thighs, place in the slow cooker and later serve alongside couscous.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h30m

Yield 8

Number Of Ingredients 15

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

Steps:

In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
Cover; cook on Low heat setting 5 to 6 hours.
Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 3 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 12 g, TransFat 0 g

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