Crockpot Chicken Marbella Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Crockpot Chicken Marbella is a sweet and savory chicken dinner made with boneless chicken, green olives, capers, and dried figs, slow-cooked in white wine and red wine vinegar. The olives and capers add a salty, briny flavor, and the figs soften into the sauce so every bite has a little sweetness to balance it out.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
This crockpot chicken marbella recipe was inspired by the original from the Silver Palate Cookbook. The traditional version is made with quartered whole chickens and prunes, baked in the oven, and served on a big platter for a crowd. Most versions you’ll find still serve six to ten. This one uses boneless chicken breasts, cooks in the slow cooker, and is sized for a regular night, feeding four. That’s dinner for two tonight and leftovers for another night. I use figs instead of prunes because they are sweeter and I love how they become soft after cooking for a few hours.
Recipe Highlights
- Make-ahead: marinate in the morning or the night before, and the slow cooker does the rest.
- Main ingredients: chicken, garlic, green olives, capers, oregano, dried figs or prunes marinated for hours then cooked in white wine.
- Get creative with leftovers: toss them with pasta or turn them into chicken salad.
Ingredient Notes
- Chicken: Boneless chicken breasts or boneless skinless chicken thighs both work. Thighs stay juicier, but the sauce does keep it all moist. You can also use bone-in chicken quarters, but you will need to increase the cook time to 6 to 7 hours.
- Dried figs: Pitted prunes are the classic choice. Dried apricots or dates work too.
- Green olives: Any green olive works. Castelvetrano are milder and a little buttery.
- Capers: If you don’t have capers, try diced pickles or chopped artichoke hearts.
- Red wine vinegar: Tenderizes the meat and adds flavor. If you don’t have red, you can use white wine vinegar or apple cider vinegar.
- White wine: Use a dry white like Pinot Grigio or Sauvignon Blanc. No wine? Use chicken broth with an extra splash of vinegar.
- Garlic: A full head sounds like a lot, but it mellows over the long cook. You can use 2 1/2 teaspoons garlic powder instead.
- Oregano: Use fresh if you have it, or 2 teaspoons dried oregano.
How to Make Crockpot Chicken Marbella
- Prepare the ingredients: Slice the olives, use a sharp knife to chop the parsley and oregano roughly. Chop or crush the garlic cloves.
- Marinate: In a shallow glass dish, combine the olive oil, vinegar, garlic, oregano, olives, figs, capers, bay leaves and half the parsley. Add the chicken and turn to coat. Cover and refrigerate for at least 3 hours, or overnight for the most flavor. I like to start marinating early in the morning so it has about 5 or 6 hours to marinate.
- Cook: Add the chicken, all the marinade, and the white wine to the slow cooker. Cook on low until the chicken reaches 165°F, about 3 to 4 hours.
- Thicken the sauce (optional): Remove the bay leaves and move the chicken to a platter. Turn the slow cooker to high and gradually whisk in 2 teaspoons of flour or cornstarch mixed with 2 teaspoons water until the sauce thickens, then pour it over the chicken.
- Finish: Remove the bay leaves if you haven’t already. Stir the rest of the parsley, an extra spoonful of capers and a squeeze of lemon into the sauce before serving. After hours in the slow cooker, the flavors can flatten out, and this brings them back.
How to Make Chicken Marbella in the Oven
If you don’t have a slow cooker or would rather use your oven, you can easily make Chicken Marbella in the oven. Start by marinating it the same way you normally do, and then you bake it. Here’s how:
- Heat the oven to 350°F.
- Put the chicken and all of the marinade in a baking dish and pour the white wine over the top.
- Cover and bake until the chicken reaches 165°F, about 30 to 40 minutes.
- Remove the bay leaves, add the same finish (parsley, capers, lemon), and spoon the sauce over the chicken.
Make It Your Way
This is an easy recipe to change up. Keep it salty (olives, capers) and sweet (dried fruit), and try changing some of the ingredients; here are some suggestions:
- Protein: Use chicken thighs, bone-in quarters (6 to 7 hours), or a pork tenderloin.
- Vegetables: Add sliced mushrooms or artichoke hearts with the chicken.
- Sauce/Flavor: Swap the red wine vinegar for balsamic for a deeper, sweeter sauce, or use lemon juice and zest for a brighter version.
- Finish: Fresh parsley and lemon are the default. Toasted almonds or a little orange zest work too. Spice it up a bit with a dash of red pepper flakes.
If you like cooking this way, setting it up once and changing one piece at a time, check out this article: Easy Slow Cooker Dinner Ideas That Will Save You Time (and Dishes).
How to Store Leftovers
Store leftover chicken marbella in an airtight container in the refrigerator for 3 to 4 days. Reheat it over low heat on top of the stove, in the oven at 350°F or in the microwave.
Leftover Ideas
- Chicken Fig Pasta: Cook the pasta and drain it. Heat a skillet over medium heat, add shredded chicken Marbella with olives and figs with a drizzle of olive oil. Add the drained pasta and toss to warm through.
- Chicken Salad: Shred the chicken and chop the olives and figs. Add a squeeze of lemon and a dash of mayonnaise. Serve on top of field greens, tortillas or your favorite bread.
Serving Suggestions
I like to serve the chicken and its sauce over mashed potatoes; to me, it’s better than rice, which seems to be the typical side dish. Try them both and see which one you like best.
Garnish it with fresh herbs and a little cracked black pepper, and add roasted vegetables or a green salad on the side.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Crockpot Chicken Marbella
Equipment
Ingredients
- 1 Pound Chicken breasts boneless, skinless
- 1 Head Garlic
- 2 Tablespoons Oregano Fresh, rough chopped
- 1/4 Cup Red wine vinegar
- 1/4 Cup Olive Oil
- 10 Figs Dried or prunes
- 10 Green olives
- 1/4 Cup Capers
- 2 Bay leaves
- 2 Tablespoons Parsley Fresh, rough chopped – divided
- 1/2 Cup White wine
- 1/2 Lemon
Instructions
- Prepare, chop or crush the garlic, chop the herbs and slice the olives and figs
- In a shallow dish combine the marinade ingredients: 1 Head Garlic, 2 Tablespoons Oregano, 1/4 Cup Red wine vinegar, 1/4 Cup Olive Oil, 10 Figs, 10 Green olives, 1/4 Cup Capers, 2 Bay leaves and half of the parsley.
- Add 1 Pound Chicken breasts to the bowl and toss to coat. Cover and marinate for at least 3 hours to overnight.
- Add the chicken, marinade mixture and 1/2 Cup White wine to the slow cooker. Cook on low heat until the internal temperature of the chicken reaches 165 degrees f – about 3 to 4 hours.
- Remove the bay leaves and discard them. If you prefer a thicker sauce, transfer the chicken to a platter with a slotted spoon. Gradually stir in a slurry of 2 teaspoons flour or cornstarch mixed with 2 teaspoons water to thicken the sauce. Add the chicken back to the slow cooker and heat it through and serve.
- Optional – Make it fresh. Stir in a little bit of lemon juice, capers and parsley before serving.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Let’s Keep Cooking Together !
Tried this recipe? I’d love to hear how it turned out – drop a comment and give it a 🌟🌟🌟🌟🌟 rating below.
If you want more flexible, stress-free meal ideas, download my FREE Meal Matrix to start mixing and matching dinners. And if you haven’t already, join our Facebook group to swap tips, get support and share what you are cooking!
Sign Up for Easy Recipes Straight in Your In-Box!
