This Slow Cooker Chicken Marbella recipe is anything but boring. Made with prunes, green olives, capers, garlic, and herbs, this dish brings bold Mediterranean flavors to your dinner table—effortlessly. Originally a popular recipe from the Silver Palate Cookbook, this slow-cooked version keeps all the sweet-savory magic, but makes it even easier with a set-it-and-forget-it approach.

Slow Cooker Chicken Marbella brings bold Mediterranean flavors to your table--effortlessly.

Why You’ll Love This Chicken Marbella Recipe

Set-it-and-forget-it: Perfect for busy weeknights or entertaining guests.
Unique sweet & savory combo: The prunes and brown sugar add just the right sweetness to balance the salty capers and olives.
Healthier twist: Made with boneless, skinless chicken breasts for a lean protein option.
Meal prep & freezer friendly: This dish only gets better the next day!

Tender, fall-apart meat cooked with prunes, green olives, and capers for a bold, sweet, and savory flavor.

Making Slow Cooker Chicken Marbella

Step 1: Marinate (Optional but Recommended)

For the most flavor, combine all ingredients (except brown sugar and white wine) in a bowl or zip-top bag. Let the chicken marinate for eight hours in the fridge.

Slow Cooker Chicken Marbella is a great make-ahead meal--marinate it the night before, then pop in into the slow cooker in the morning.

Step 2: Load the Slow Cooker

Place the marinated chicken and all the juices into the slow cooker. Sprinkle the brown sugar evenly over the top, then pour in the white wine.

Brown sugar and prunes give a sweet flavor to the savory green olives and capers.

Step 3: Cook the Slow Cooker Chicken Marbella

Cover and cook on LOW for 6–7 hours (for best results), or HIGH for 3–4 hours, until the chicken is fork-tender and infused with flavor.

Additionally, to check for doneness in chicken, insert a meat thermometer in the thickest part of the chicken. Chicken is done when it reaches 165°F.

If you don’t have a meat thermometer, slice into the thickest part to confirm the meat is white, and no longer pink, and that any juices run clear, not pink.

Step 4: Serve your Chicken Marbella

Discard bay leaves and spoon the rich pan sauce over the chicken. Garnish with extra herbs, such as fresh oregano, or a squeeze of lemon if desired.

Pair this Slow Cooker Chicken Marbella with:

Herbed couscous, rice or mashed potatoes to soak up the delicious sauce.
Roasted vegetables like carrots or asparagus.
Crusty bread for mopping up the pan juices.

Successful Tips for your Slow Cooker Chicken Marbella

Don’t skip the prunes – They melt into the sauce and add an incredible depth of flavor.
Use boneless thighs if preferred – Thighs work just as well and stay super juicy.
Leftovers? Even better the next day! Store in an airtight container for up to 4 days or freeze for up to 3 months.

FAQs

Can I make Chicken Marbella ahead of time?

Yes! In fact, it tastes even better the next day after the flavors have had time to meld. Reheat gently in a covered pan on the stovetop.

Can I use red wine instead of white?

Stick with white wine for the classic balance of acidity and lightness. Red wine may overpower the dish.

What if I don’t have a slow cooker?

You can bake it in an uncovered dish at 350°F for 30 minutes. Spoon juices over chicken, then bake 30 minutes more. Baste two more times, then check to see if the chicken is fully cooked and tender.

Slow Cooker Chicken Marbella is a delicious, easy dinner that seems just a little fancy.

Looking For More Chicken Recipes?

Just click HERE and I’ll take you to where the chicken recipes live. You’ll find recipes for the skillet, oven, and definitely the slow cooker. My favorite!

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Slow Cooker Chicken Marbella

Slow Cooker Chicken Marbella is anything but boring. Made with prunes, green olives, capers, garlic, and herbs, this dish brings bold Mediterranean flavors to your dinner table—effortlessly.

Prep Time10

Cook Time6

Marinating Time4

Total Time10 10

Course: Main Course

Cuisine: Mediterranean

Keyword: easy dinner, make ahead, moist and tender, sweet and savory

Servings:

Calories: 403kcal

Author: Sweet Ordeal

Ingredients

10 small pitted green olives
1/3 cup pitted prunes, halved
3 garlic cloves, minced
3 Tbsp. fresh oregano leaves, loosely packed and chopped
2 Tbsp. capers
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 bay leaves
3/4 tsp. salt
1/2 tsp. black pepper
3 lbs. skinless, boneless chicken breast
1/4 cup brown sugar
1/4 cup dry white wine

Instructions

In a bowl or zip-top bag, add ingredients green olives through black pepper. Mix well. Add chicken (leaving out brown sugar and white wine). Turn to coat chicken and refrigerate for eight hours, or overnight.
Place the marinated chicken and all the juices into the slow cooker. Sprinkle the brown sugar evenly over the top, then add the white wine.
Cover and cook on LOW for 6 -7 hours (for best results), or on HIGH for 3 – 4 hours. Chicken is done when a meat thermometer inserted into the thickest part reads 165°F.
To serve, discard bay leaves and spoon the rich pan sauce over the chicken. Garnish with extra oregano leaves or a squeeze of lemon if desired. Enjoy!