Slow Cooker Chicken Marbella Recipe

4.42 from 24 votes

An easy delicious variation of The Silver Palate's classic Chicken Marbella. Definitely a keeper in my book.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Keyword: boneless chicken marbella, crock pot chicken marbella, slow cooked chicken marbella

Servings:

Ideal slow cooker size: 5- to 6-Quart.
In the slow cooker, whisk together the chicken broth, brown sugar, oregano, 3 tablespoons of the vinegar and 1/4 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.

Serving size: 1/8th recipe

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

My Notes and Suggestions

Classic inspiration: The original Chicken Marbella comes from The Silver Palate Cookbook, where it is made with bone-in chicken pieces marinated overnight and baked. This slow cooker version skips the marinating step but keeps the sweet-salty-tangy flavor profile.
Chicken choice: I prefer boneless, skinless thighs for slow cooking because they stay moist and flavorful. Skinless drumsticks or bone-in thighs would also work.
Sauce adjustments: If you like your chicken saucy, double the sauce ingredients — it's perfect for spooning over rice, potatoes, or cauliflower rice.
Make it lighter: Using chicken broth instead of wine and cutting back slightly on the brown sugar keeps this version WW friendly.
Better the next day: Like many braised dishes, the flavors deepen after a night in the fridge, making leftovers especially delicious.