Crock Pot Chicken Marbella

Prep Time 30 min Cook Time 4 hours Yield 6 servings Ingredients 1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided 2 tablespoons dried oregano 2 tablespoons brown sugar 2 tablespoons capers, drained 2 tablespoons olive oil 4 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 lbs chicken breast filets 1/4 cup reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1 tablespoon white wine 1 tablespoon vinegar Hot cooked couscous Directions Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender. Advertisement Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and sour dough croutons