Chicken Marbella - Crock Pot (Slow Cooker)
Chicken Marbella - Crock Pot (Slow Cooker) WITH RICE
Calories 595 (18% from fat)
Fat 12 gram
Saturated Fat 3.7 gram
Trans Fat 0 gram
Cholesterol 218.3 mg.
Sodium 694 mg.
Carb. 48 gram
Fiber 2.5 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 62 gram
Chicken Marbella - Crock Pot (Slow Cooker) WITHOUT RICE
Calories 424 (23% from fat)
Fat 11 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 218 mg.
Sodium 691 mg.
Carb. 13 gram
Fiber 1 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 59 gram
Ingredients
1/2 cup white wine
3 Tbsp. red wine vinegar
2 Tbsp. Splenda Brown Sugar Blend
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
6 cloves (6 tsp.) garlic, minced
1 Tbsp. capers
1/2 cup prunes
8 pitted green olives
2 1/2 lbs. chicken, skin removed (We used 4 drumsticks and 4 thighs.)
Optional
1/4 cup fresh flat-leaf parsley, chopped
1 cup whole grain brown rice.
1. Whisk together the first 8 ingredients (white wine through capers) in a 4-5 quart crock pot.
2. Mix in the prune and olives, then lay the chicken on top in an even layer.
3. Cook for 3-4 hours on high or 5-6 hours on low. About half an hour before it's finished, cook the rice and sprinkle the chopped parsley across the top of the chicken. Then serve the chicken and the sauce from the crock pot over top the rice.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-5 minutes, keeping the container open a little to allow steam to escape.
