Crockpot Chicken Marbella Recipe

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A tasty chicken dish that marinates for at least 3 hours, then slow-cooked for 4 hours to create a rich and flavorful hands-off meal.

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.

a picture of chicken marbella on a platter with sauce and a serving fork

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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


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  • Boneless skinless chicken breasts, chicken thighs, or bone in chicken
  • Garlic or garlic powder
  • Fresh oregano or dried
  • Red wine vinegar or white wine vinegar
  • Olive oil
  • Dried figs, apricots or prunes
  • Green olives
  • Capers, diced pickles or artichoke hearts
  • Bay Leaves
  • White wine
  • Flat leaf parsley

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.

chicken marbella marinade in a glass dish

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.

uncooked chicken marbella in a slow cooker with wine pouring in

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

A picture of chicken marbella cooked in a slow cooker

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.

a picture of chicken marbella on a plate

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.

chicken marbella on a platter with sauce over it and a serving fork

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

Can I make chicken marbella ahead of time?

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.

What wines pair well with chicken marbella?

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.

Can I make slow cooker chicken Marbella recipe in the oven?

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.

Which type of white wine is best to use for making this recipe?

The best white wine to use is a dry white wine such as a Sauvignon Blanc, Chardonnay or Pinot Grigio.

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a picture of chicken marbella on a platter with sauce and a serving fork

Crockpot Chicken Marbella

A tasty chicken dish that marinates for at least 3 hours, then slow-cooked for 4 hours to create a rich and flavorful hands-off meal.
Prep Time: 10 minutes
Cook Time: 5 hours
Marinating Time: 8 hours
Total Time: 13 hours 10 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American
Keyword: Crockpot Chicken Marbella
Servings: 4 People
Calories: 384kcal
Author: Anne

Crockpot Chicken Marbella

Equipment

Scale this Recipe 4 People

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

Substitutes:
  • 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.
 
 
Serve with rice,  roasted vegetables and a salad.
Store leftovers in the refrigerator for 3 to 4 days. Reheat it in the oven, microwave or on top of the stove.

Nutrition

Serving: 0.25pound | Calories: 384kcal | Carbohydrates: 29g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 598mg | Potassium: 806mg | Fiber: 6g | Sugar: 21g | Vitamin A: 478IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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