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Crock-Pot Chicken Marbella


Bastyr faculty member Jennifer Adler, who teaches the Therapeutic Cooking series in the Department of Nutrition and Culinary Arts, shared some of her favorite Crock-Pot recipes in honor of "giving yourself the gift of time." She writes: "For many of us, evening time (right after work) can be prime snacking time. We’re tired, we’re hungry and it’s so easy to reach for those snacks that we may regret later. Having dinner ready and waiting when you get home is a great way to avoid extra snacking. Plus, there really is nothing quite like coming home after a long day to a nutritious and delicious meal, already made!"


chicken thighs
4 clove
garlic, chopped
1 tsp
dried oregano
  to taste
salt and pepper
1⁄8 cup
red wine vinegar
1⁄8 cup
olive oil
1⁄4 cup
pitted prunes
1⁄8 cup
Spanish green olives
1⁄8 cup
capers with a bit of juice
bay leaves
1⁄4 cup
brown sugar
1⁄4 cup
white wine
1⁄8 cup
parsley or cilantro, finely chopped


In slow cooker combine chicken, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Sprinkle with brown sugar and pour white wine around them, then set the slow cooker on low.

Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. Usually 4-6 hours.

With a slotted spoon transfer chicken, prunes, olives and capers to serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

Crock-Pot Chicken Marbella


SourceRecipe from Jennifer Adler, faculty in Bastyr's culinary arts program
Prep time
30 minutes
Cooking time
6 hours
Total time
6 hours, 30 minutes