Ingredients
The following ingredients have 4 Servings
- 1/4 cup chicken broth
- 2 tablespoons brown sugar
- 1-1/2 teaspoons dried oregano
- 4 tablespoons red wine vinegar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cloves garlic, smashed
- 1 tablespoon capers
- 1/2 cup pitted prunes
- 1/4 cup pitted green olives (I used pimento-stuffed manzanilla olives)
- 8 small boneless, skinless chicken thighs (about 2-1/2 pounds)
- 1/4 cup fresh parsley, chopped
Instruction
- 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.
