In the slow cooker, whisk together the chicken broth, brown sugar, oregano, 3 tablespoons of the vinegar and ¼ teaspoon each salt and pepper.
Add the garlic, capers, prunes and olives and stir well to combine.
Add the chicken, turning to coat it in the sauce and then snuggling it in among the olives and prunes.
Cover and cook on LOW for 5 to 6 hours, or until the meat is tender and cooked through.
Gently stir in the remaining 1 tablespoon of vinegar and parsley before serving.
Recipe Notes
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Nutrition Facts
Slow Cooker Chicken Marbella Recipe
Amount Per Serving (1 /8th recipe)
Calories 210Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Carbohydrates 10.5g4%
Fiber 1.1g4%
Protein 28.3g57%
* Percent Daily Values are based on a 2000 calorie diet.