Ingredients
- 8 small chicken thighs, about 2-1/2 pounds, bones and skin removed
- ¼ cup pitted green olives, pimento stuffed manzanilla olives for example
- ¼ cup chicken broth
- ½ cup pitted prunes
- 6 garlic cloves, crushed
- 1-1/2 tsp dried oregano
- ¼ cup fresh parsley, chopped
- 4 tbsp red wine vinegar, divided
- 2 tbsp brown sugar
- 1 tbsp capers
- Salt and pepper to taste
Instructions
- Whisk together in a 5- to 6-quart slow cooker 3 tbsp of the vinegar, chicken broth, oregano, brown sugar and, ¼ tsp each salt and pepper . Add and stir capers, garlic, prunes, olives and mix well to combine.
- Add chicken, turn to coat in the sauce and then snuggle it among the prunes and olives. Cook covered on low for 5 – 6 hours or until the meat is cooked through and tender. Softly, stir in parsley and the remaining 1 tablespoon of vinegar.
Nutritional information
Serves: 8 | Serving: 1/8th recipe
- 210 calories
- 6.2 g fat
- 1.3 g sat fat
- 0.0 g trans fat
- 119 mg cholesterol
- 221 mg sodium
- 10.5 g carbs
- 1.1 g fiber
- 6.3 g sugars
- 28.3 g protein
Points Plus: 5 | SmartPoints: 5