Slow Cooker Chicken With Ranch Seasoning

Heart Healthy Recipes - chicken marbella

Mike Garten

This easy three-step recipe is a heady mix of sweet, salty, and tangy flavors.

Cal/Serv: 302

Yields: 4

Prep Time: 0 hours 15 mins

Total Time: 6 hours 0 mins

1/2 c. dry white wine

2 tbsp. brown sugar

1 1/2 tsp. dried oregano

3 tbsp. red wine vinegar

Kosher salt and pepper

6 clove garlic

1 tbsp. capers

1/2 c. prunes

1/4 c. pitted green olives

4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)

1/4 c. fresh flat-leaf parsley

1 c. long-grain white rice

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In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

PER SERVING: 480 CAL, 9 G FAT (2 G SAT), 36 G PRO, 490 MG SODIUM, 64 G CARB, 3 G FIBER

TIP: Although prunes are standard in marbella recipes, try substituting them with dried apricots or nectarines.

Tools you'll need: Black+Decker Digital Slow Cooker ($32, amazon.com)

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