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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.
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Prep Time: 10 minutes
Cook Time: 5 hours
Marinating Time: 8 hours
Total Time: 13 hours 10 minutes

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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 Bay leaves
  • 2 Tablespoons Parsley Fresh, rough choped
  • 1/2 Cup White wine
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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 Bay leaves , 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.
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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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