Slow Cooker Mediterranean Chicken

Lady Behind The Curtain - Slow Cooker Mediterranean Chicken

This Slow Cooker Mediterranean Chicken dish offers huge flavor at only 302 calories including rice!  Great flavor with little effort.  Perfect for a week night dinner.

Slow Cooker Mediterranean Chicken

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: Serves 4

Ingredients

  • 1/3 cup white wine
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • salt and pepper
  • 6 garlic cloves, smashed
  • 1 tablespoon capers
  • 1/2 cup prunes
  • 1/3 cup pitted green olives
  • 4 small chicken legs and 4 thighs (about 2-1/2 pounds)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 cup long-grain white rice

Instructions

  1. To a 5-6 quart slow cooker, add wine, brown sugar, oregano, vinegar, 1/4 teaspoon salt, and pepper; whisk together.
  2. Add garlic, capers, prunes, and olives; mix.
  3. Add chicken, nestling it among olives and prunes.
  4. Cover slow cooker with lid, and cook on low 5 to 6 hours or on high 3 to 4 hours.
  5. Gently stir in parsley.
  6. Thirty minutes before serving, cook rice according to package directions.
  7. Serve chicken, prunes, olives, and sauce over rice.

Notes

This recipe was adapted from Eating Light March 2013 magazine.

This recipe is at Lady Behind The Curtain

http://www.ladybehindthecurtain.com/slow-cooker-mediterranean-chicken/

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Comments

Slow Cooker Mediterranean Chicken — 28 Comments

    • Hi Christina,
      Yes, you can use chicken breasts. In fact that’s what I did. I’m not a fan of brown meat but my husband is so I used half thighs and half breasts. NOTE: Make sure you use chicken breasts with bones otherwise they will be dry. Thanks for visiting! :)

  1. Sheryl,
    This chicken looks delicious, can’t wait to taste it. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen

  2. I made this dish last night and it was great! It was super easy to make with excellent flavor. We replaced white rice with quinoa. Will definitely make again. Thank you for sharing.

  3. In the picture, it doesn’t look like there is skin on the chicken…but the instructions don’t say to remove it.
    I’m afraid it will be too greasy with the skin. Did you cook it with or without the skin? Thanks!!

  4. What type of green olives do you recommend? The salty green olives typically used in a martini?
    Thank you for posting this dish!

  5. Hi! No need to brown the chicken? Everything looks so beautiful and browned in the photo. Can’t wait to try it out for my dinner party.

  6. I don’t use wine with in my cooking. Would I be better off to substiute chicken broth or apple juice or some other type of liquid?

  7. Hi there!
    If I leave the prunes out is there anything I should substitute it with or add more of ?
    Thanks so much!

    • Hi Samantha, You don’t have to substitute anything but you will miss the sweetness from the fruit. If you don’t like prunes you could also use raisins or apricots. :)

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