Crockpot Chicken Marbella Recipe
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Crockpot Chicken Marbella is a remake of a classic recipe from the Silver Palate Cookbook that’s typically made with a quartered chicken, cooked in the oven, and made with prunes. Unlike the original recipe, this version is made with boneless chicken, cooked with figs in a crockpot. It is a juicy, tender, and flavorful chicken dinner that is effortless to make.
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Make sure to plan ahead for this recipe. The ingredients need to be marinated for at least 3 hours before cooking for the best flavor. After that, it goes straight into the slow cooker. It’s an easy, hands-off dish that’s full of flavor.
Here is what you will need
Ingredient List
How to make slow cooker 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.
STEP 1: Combine the olive oil, garlic, vinegar, olives, capers, parsley and oregano in a shallow glass dish. Place chicken on top and turn it to coat in the marinade. Marinate in the refrigerator for at least 3 hours and overnight is best.
STEP 2: Remove the chicken from the fridge and let it sit at room temperature for about 15 minutes. Place all of the contents in the bowl, and wine to the slow cooker. Cook on low heat until the internal temperature of the chicken reaches 165 degrees f – about 4 to 5 hours
STEP 3: Keep the chicken warm in the slow cooker on until it’s time to serve. Then, with a slotted spoon transfer chicken from the slow cooker to a serving platter and pour the sauce over the top.
Note: If you prefer a thicker sauce, once the chicken has been removed from the slow cooker, turn the heat to high and gradually whisk in up to two teaspoons of flour until the sauce reaches the texture that you like. Pour the thickened sauce over the chicken.
Tips & Tricks
- If you have the time, allow for the chicken to marinate overnight. The longer it marinates, the more flavors will penetrate the meat thoroughly.
- Fresh ingredients work best in this recipe. If at all possible, try to use fresh garlic and herbs.
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 degrees f or microwave.
Recipe variations
While this slow cooker version of chicken marbella is delicious as is, here are a few suggestions to change up the flavor.
Mushrooms – Add sauteed sliced mushrooms to the slow cooker with the chicken.
Maple-Balsamic – Substitute red wine vinegar with balsamic vinegar for a sweeter, caramelized flavor.
Lemon – Instead of red wine vinegar, use freshly squeezed lemon juice, and lemon zest and garnish with lemon slices for a Mediterranean touch.
Vegetarian – Make a tasty vegetarian version with tofu or tempeh. Marinate as you would with the chicken and cook on low heat for 2 hours.
Meat – Replace boneless chicken with chicken quarters and increase cooking time to 6 hours. Or use a pork tenderloin in place of the chicken.
Serving suggestions
Serve this delicious chicken dish in a large serving bowl or platter garnished with fresh herbs and a dash of cracked black pepper with brown rice, roasted potatoes, roasted vegetables or a green salad.
Recipe FAQs
Yes, this recipe can be made ahead of time, and it often tastes better the next day. Once the chicken is fully cooked and cooled to room temperature, store it in the refrigerator. Reheat it the next day in the oven or on the warm setting on your slow cooker.
White wines such as sauvignon blanc, chardonnay or a crisp pinot grigio work well with chicken marbella. The wine you use in teh recipe can also be a good choice.
Yes, you can easily make this recipe in the oven. After marinating the meat, add the meat and marinade ingredients into a baking dish. Cover and bake it in a preheated oven until the chicken is cooked through (165 degrees) – about 30 to 40 minutes.
The best white wine to use is a dry white wine such as a Sauvignon Blanc, Chardonnay or Pinot Grigio.
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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 Bayleaves
- 2 Tablespoons Parsley Fresh, rough choped
- 1/2 Cup White wine
Instructions
- Prepare, chop or crush the garlic, chop the herbs and slice the olives and figs
- In a shallow dish combine the prepared 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 Bayleaves , 2 Tablespoons Parsley
- Add 1 Pound Chicken breasts to the bowl and toss to coat. Cover and marinate for at least 3 hours or 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 4 to 5 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 up to a teaspoon of flour to thicken it. Add the chciken back to the slow cooker and heat it through and serve.
Notes
- swap red wine vinegar for white wine vinegar
- replace a head of garlic with 2 1/2 teaspoons garlic powder
- swap fresh oregano with 2 teaspoons dried
- boneless chicken breasts can be substituted with chicken quarters, increase cooking time to 6 or 7 hours until internal temperature reaches 165 degrees f.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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