Slow-Cooker Chicken Marbella

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs , trimmed
• 1 1/2 teaspoon stable salt , divided
• 1 teaspoon pepper , divided
• 1/2 cup pitted green olives
• 1/2 cup plus 1/3 cup pitted prunes , halved, divided
• 3 tablespoon scapers , divided
• 1 tablespoon packed brown sugar
• 3 garlic clove s , minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1 tablespoon orange juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Place chicken, skin side down, in cold 12 inch nonstick skillet. Cook over medium high heat until fat is rendered and skin is well browned, 8 to 10 minutes. Transfer chicken to slow cooker, skin side up.
2. Pulse olives, ½ cup prunes, 2 tablespoons capers, brown sugar, garlic, oregano, pepper flakes, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper in food processor until finely chopped, about 10 pulses. Set aside ¼ cup olive mixture.
3. Distribute remaining olive mixture over chicken. Add broth, wine, and remaining ⅓ cup prunes. Cover and cook until chicken is tender, 4 to 6 hours on low.
4. Transfer chicken to shallow serving platter. Stir orange juice, reserved olive mixture, and remaining 1 tablespoon capers into sauce in slow cooker. Season with salt and pepper to taste. Pour sauce over chicken and sprinkle with parsley. Serve.