25+ Mouthwatering Crockpot Chicken Marbella Recipes You’ll Love

Crockpot meals are a lifesaver for busy families and home cooks who want flavorful dishes with minimal effort.

One dish that consistently stands out for its ease and delicious results is Chicken Marbella.

Traditionally known for its savory blend of olives, capers, and herbs, Chicken Marbella is a dish you can trust to satisfy your taste buds.

But did you know you can easily make this classic in your slow cooker with various unique twists?

From tangy fruit combinations to herb-infused options, the possibilities are endless.

In this article, we’re diving into 25+ irresistible Crockpot Chicken Marbella recipes.

These recipes will transform your go-to chicken dinner into a mouthwatering feast.

Whether you prefer sweet and savory, or bold and spicy, we’ve got a recipe for you to try today!

25+ Mouthwatering Crockpot Chicken Marbella Recipes You’ll Love

Crockpot Chicken Marbella recipes are perfect for anyone looking to add a new level of flavor to their weekly meal plan.

With so many variations to choose from, you’ll never get bored of this deliciously easy dish.

Experiment with different fruits, vegetables, herbs, and spices to create your ideal version.

The slow cooker does the hard work, leaving you with a meal that’s flavorful, tender, and full of character.

These 25+ recipes will undoubtedly become a staple in your kitchen, whether you’re preparing for a weeknight dinner or a special occasion.

Get ready to savor each bite and enjoy a fresh take on a timeless favorite!

Classic Crockpot Chicken Marbella

A timeless dish with a perfect balance of sweet, savory, and tangy flavors, Classic Crockpot Chicken Marbella brings Mediterranean-inspired elegance to your slow cooker. This recipe combines succulent chicken with prunes, olives, capers, and white wine, allowing the flavors to meld beautifully as it cooks. Ideal for weeknight dinners or special gatherings, this slow-cooked delight requires minimal effort but delivers restaurant-quality taste.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup pitted prunes
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup red wine vinegar
• ¼ cup olive oil
• ½ cup dry white wine
• 2 tbsp brown sugar
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
2. Add the chicken thighs to the mixture, coating them thoroughly. Let marinate for at least 30 minutes (or overnight for deeper flavor).
3. Transfer the marinated chicken to the crockpot. Add the prunes, olives, capers, bay leaves, and brown sugar.
4. Pour the white wine over the ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with prunes, olives, and sauce spooned over the top.
6. Garnish with fresh parsley and serve with rice, couscous, or crusty bread.

The Classic Crockpot Chicken Marbella is a showstopper with its complex flavor profile and fork-tender texture. Each bite is a fusion of briny olives, sweet prunes, and juicy chicken, creating a dish that is both comforting and sophisticated. Serve it for family dinners or special occasions, and it’s guaranteed to impress.

Honey Balsamic Crockpot Chicken Marbella

This modern twist on the classic Marbella dish introduces a touch of honey and balsamic vinegar, adding a slightly richer, caramelized depth of flavor. The slow-cooked chicken becomes tender and juicy, absorbing the sweet and tangy notes while still keeping the traditional olives, prunes, and capers. Whether you’re preparing it for a cozy family meal or a gathering, this variation is sure to delight.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup pitted prunes
• ½ cup green olives
• 2 tbsp capers with brine
• 3 cloves garlic, minced
• ¼ cup balsamic vinegar
• 2 tbsp honey
• ¼ cup olive oil
• ½ cup dry white wine
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 2 tbsp chopped fresh basil (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, thyme, salt, and pepper.
2. Add the chicken thighs to the mixture and coat well. Allow to marinate for at least 30 minutes or overnight for enhanced flavor.
3. Transfer the marinated chicken to the crockpot. Add the prunes, olives, capers, and bay leaf.
4. Pour the white wine over the ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaf and serve with the flavorful sauce spooned over the chicken.
6. Garnish with fresh basil and serve alongside quinoa, mashed potatoes, or roasted vegetables.

The addition of honey and balsamic vinegar gives this Chicken Marbella an extra layer of richness and depth. The sweet and tangy elements meld with the briny olives and tender chicken to create an unforgettable dining experience. Whether enjoyed on a weeknight or for a special dinner, this variation is a true crowd-pleaser.

Spiced Apricot Crockpot Chicken Marbella

For those who enjoy a touch of warmth and spice, this Spiced Apricot version of Chicken Marbella is a must-try. Instead of prunes, this recipe incorporates dried apricots for a slightly tangier sweetness. A blend of warm spices like cinnamon and cumin adds depth, making this dish a perfect choice for a comforting meal with a hint of exotic flair.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup dried apricots, chopped
• ½ cup green olives
• 2 tbsp capers with brine
• 3 cloves garlic, minced
• ¼ cup apple cider vinegar
• 2 tbsp honey
• ¼ cup olive oil
• ½ cup dry white wine
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, apple cider vinegar, honey, minced garlic, cumin, cinnamon, salt, and pepper.
2. Add the chicken thighs and coat well. Marinate for at least 30 minutes or overnight for better flavor.
3. Transfer the marinated chicken to the crockpot. Add the apricots, olives, capers, and bay leaf.
4. Pour the white wine over the ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaf and serve with the apricots, olives, and flavorful sauce spooned over the top.
6. Garnish with fresh cilantro and serve with rice, couscous, or flatbread.

The Spiced Apricot Crockpot Chicken Marbella is a bold, aromatic take on the traditional recipe. The combination of warm spices, tangy apricots, and briny olives results in a dish that is deeply flavorful and comforting. Whether you’re looking for a new family favorite or a dish to impress guests, this version offers an exciting twist on a classic.

Crockpot Chicken Marbella with Lemon and Rosemary

This variation of Chicken Marbella highlights the bright and aromatic flavors of lemon and rosemary, adding a fresh and zesty twist to the traditional recipe. The tender chicken is cooked with the perfect balance of citrus and herbs, making it a refreshing yet satisfying dish for any occasion.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, thinly sliced
• 2 tbsp fresh rosemary, chopped
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, minced garlic, rosemary, oregano, salt, and pepper.
2. Add the chicken thighs to the mixture and toss to coat. Let marinate for at least 30 minutes or overnight for deeper flavor.
3. Place the marinated chicken in the crockpot. Add the lemon slices, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with the flavorful sauce spooned over the top.
6. Garnish with fresh parsley and serve with couscous, quinoa, or a side of roasted vegetables.

This Lemon and Rosemary Crockpot Chicken Marbella provides a light yet flavorful profile with its citrusy zing and herbaceous undertones. The combination of lemon and rosemary elevates the classic recipe, adding freshness and brightness to every bite. Perfect for those seeking a lighter yet still hearty dish.

Crockpot Chicken Marbella with Fig and Port Wine

For an elegant twist, this version of Chicken Marbella incorporates figs and Port wine, bringing an indulgent richness and subtle sweetness to the dish. The figs add a complex, fruity flavor that complements the savory olives and capers, while the Port wine creates a deep, velvety sauce.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup dried figs, chopped
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup red wine vinegar
• ½ cup Port wine
• 1 tbsp brown sugar
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh thyme (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, red wine vinegar, Port wine, brown sugar, garlic, thyme, salt, and pepper.
2. Add the chicken thighs to the marinade, ensuring they are well-coated. Let marinate for at least 30 minutes or overnight for more flavor.
3. Transfer the marinated chicken to the crockpot. Add the figs, olives, capers, and bay leaves.
4. Pour the marinade over the chicken. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with figs and sauce spooned over the top.
6. Garnish with fresh thyme and serve with mashed potatoes, roasted root vegetables, or a green salad.

The Fig and Port Wine Crockpot Chicken Marbella offers a sweet and savory profile that’s perfect for a special meal. The richness of the figs combined with the boldness of Port wine makes for an unforgettable sauce. Whether it’s a festive dinner or an elegant gathering, this recipe will surely impress.

Crockpot Chicken Marbella with Sweet Potatoes and Apples

This variation introduces the comforting flavors of sweet potatoes and apples to Chicken Marbella, turning it into a cozy, fall-inspired dish. The sweetness of the potatoes and apples pairs beautifully with the savory chicken and briny olives, creating a perfect balance of flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, cored and sliced
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup apple cider vinegar
• ½ cup dry white wine
• 1 tsp dried sage
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, apple cider vinegar, garlic, sage, salt, and pepper.
2. Add the chicken thighs to the marinade and coat thoroughly. Let marinate for at least 30 minutes or overnight.
3. Place the marinated chicken in the crockpot. Add the cubed sweet potatoes, apple slices, olives, capers, and bay leaves.
4. Pour the white wine over the mixture. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with the sweet potatoes, apples, and sauce spooned over the top.
6. Garnish with fresh parsley and serve with rice, quinoa, or a light green salad.

The Sweet Potato and Apple Crockpot Chicken Marbella offers a hearty and comforting twist on the traditional recipe. The combination of tender chicken, sweet potatoes, and apples creates a dish that is both nourishing and flavorful. Ideal for cooler weather, this variation adds warmth and depth to your meal.

Crockpot Chicken Marbella with Coconut Milk

In this tropical-inspired version, the addition of coconut milk brings a creamy richness and a subtle sweetness to the dish. The classic flavors of Chicken Marbella are complemented by the smoothness of the coconut milk, making this recipe perfect for those who enjoy a milder, richer version of the traditional dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 can (14 oz) coconut milk
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, oregano, salt, and pepper.
2. Add the chicken thighs and coat well. Let marinate for at least 30 minutes or overnight.
3. Transfer the chicken to the crockpot. Add the olives, capers, and bay leaves.
4. Pour the white wine and coconut milk over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with the creamy coconut sauce spooned over the top.
6. Garnish with fresh cilantro and serve with jasmine rice, roasted vegetables, or flatbread.

The Coconut Milk Crockpot Chicken Marbella brings a luxurious twist to the classic recipe. The creaminess of coconut milk enriches the sauce, creating a tropical-inspired dish that’s both comforting and unique. Perfect for a more exotic take on a beloved classic, this version will take your taste buds on an adventure.

Crockpot Chicken Marbella with Roasted Red Peppers

This variation of Chicken Marbella incorporates roasted red peppers, adding a smoky, sweet depth to the dish. The rich flavors of the roasted peppers blend perfectly with the briny olives and capers, creating a more savory and vibrant sauce that complements the tender chicken.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 roasted red peppers, chopped
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup red wine vinegar
• ½ cup dry white wine
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, red wine vinegar, garlic, smoked paprika, salt, and pepper.
2. Add the chicken thighs to the mixture and coat thoroughly. Let marinate for at least 30 minutes or overnight for optimal flavor.
3. Transfer the marinated chicken to the crockpot. Add the chopped roasted red peppers, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with the sauce and roasted red peppers spooned over the top.
6. Garnish with fresh parsley and serve with couscous, quinoa, or a side of roasted potatoes.

The Roasted Red Pepper Crockpot Chicken Marbella adds an extra layer of richness and smokiness, enhancing the traditional flavors of the dish. The peppers provide a delightful contrast to the olives and capers, making this version more vibrant and savory. Ideal for those who love a smoky twist in their meals, this recipe offers a fresh take on a beloved classic.

Crockpot Chicken Marbella with Cranberries and Walnuts

This festive version of Chicken Marbella incorporates cranberries and walnuts, making it a perfect dish for holiday dinners or any time you want something with a slightly sweet and nutty profile. The tart cranberries balance beautifully with the rich, savory chicken, while the walnuts provide a delightful crunch, making this a unique twist on the classic.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup fresh cranberries
• ½ cup walnuts, roughly chopped
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup red wine vinegar
• ½ cup dry white wine
• 1 tbsp brown sugar
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, red wine vinegar, garlic, brown sugar, thyme, salt, and pepper.
2. Add the chicken thighs to the marinade and coat thoroughly. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the cranberries, walnuts, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with cranberries, walnuts, and sauce spooned over the top.
6. Garnish with fresh parsley and serve with roasted potatoes, rice, or a green salad.

The Cranberry and Walnut Crockpot Chicken Marbella offers a delightful combination of sweet, nutty, and savory flavors. The cranberries add a touch of tartness, while the walnuts provide a satisfying crunch. It’s perfect for a festive dinner or any occasion that calls for a unique, crowd-pleasing dish.

Crockpot Chicken Marbella with Mushrooms and Tarragon

For a savory and earthy variation, this version of Chicken Marbella incorporates mushrooms and tarragon, creating a more herby and comforting flavor profile. The mushrooms add depth and a rich umami taste, while the tarragon’s anise-like flavor gives the dish an aromatic lift, making it ideal for a cozy dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup mushrooms, sliced
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp dried tarragon
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh tarragon (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, dried tarragon, salt, and pepper.
2. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight.
3. Place the marinated chicken in the crockpot. Add the sliced mushrooms, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with mushrooms and sauce spooned over the top.
6. Garnish with fresh tarragon and serve with mashed potatoes, rice, or sautéed vegetables.

The Mushroom and Tarragon Crockpot Chicken Marbella adds an earthy and herby depth to the traditional recipe. The mushrooms provide richness, while tarragon brings a fresh, aromatic lift. This version is perfect for those who enjoy a more savory and herbaceous twist on a classic dish.

Crockpot Chicken Marbella with Pears and Ginger

This light and aromatic variation combines the sweetness of pears with the warmth of ginger, offering a unique and refreshing spin on the traditional Chicken Marbella. The juicy pears create a tender, flavorful contrast with the olives and capers, while the ginger provides a subtle heat and complexity.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 pears, peeled and sliced
• 1 tbsp fresh ginger, minced
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh mint (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, ginger, cinnamon, salt, and pepper.
2. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight for deeper flavor.
3. Transfer the marinated chicken to the crockpot. Add the pear slices, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with pears and sauce spooned over the top.
6. Garnish with fresh mint and serve with quinoa, couscous, or a green salad.

The Pear and Ginger Crockpot Chicken Marbella brings a refreshing sweetness and spice to the dish. The pears create a juicy, tender texture, while the ginger adds warmth and depth. This version is perfect for a lighter, fruit-infused twist on the classic recipe.

Crockpot Chicken Marbella with Sun-Dried Tomatoes and Basil

For a Mediterranean flair, this variation uses sun-dried tomatoes and basil, offering rich, tangy flavors that complement the savory olives and capers. The sun-dried tomatoes add a depth of umami, while the basil brings a fresh, herby note to the dish, making it a delightful and vibrant take on the classic.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup sun-dried tomatoes, chopped
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup red wine vinegar
• ½ cup dry white wine
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh basil (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, red wine vinegar, garlic, dried basil, salt, and pepper.
2. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the sun-dried tomatoes, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with the sun-dried tomatoes and sauce spooned over the top.
6. Garnish with fresh basil and serve with pasta, roasted vegetables, or a crusty baguette.

The Sun-Dried Tomato and Basil Crockpot Chicken Marbella offers a rich, tangy flavor profile with bright, herbaceous notes. The sun-dried tomatoes provide depth and a concentrated taste, while the basil adds a refreshing touch. This version is perfect for those who enjoy a Mediterranean-inspired twist.

Crockpot Chicken Marbella with Butternut Squash and Sage

For a hearty and warming variation, this recipe incorporates butternut squash and sage, bringing a sweet, earthy flavor that pairs beautifully with the savory chicken and olives. The butternut squash adds a creamy texture, and the sage adds an aromatic, herby depth to the dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups butternut squash, peeled and cubed
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp dried sage
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh sage (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, sage, salt, and pepper.
2. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the butternut squash, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with the butternut squash and sauce spooned over the top.
6. Garnish with fresh sage and serve with mashed potatoes, roasted potatoes, or a green vegetable.

The Butternut Squash and Sage Crockpot Chicken Marbella brings warmth and comfort to the table with its rich, earthy flavors. The sweet butternut squash and aromatic sage make it a perfect dish for colder months or when you want a filling and comforting meal with a twist.

Crockpot Chicken Marbella with Artichokes and Lemon Zest

This variation adds the delicate flavor of artichokes and the bright, refreshing aroma of lemon zest to Chicken Marbella. The artichokes contribute a mild, slightly nutty taste that pairs beautifully with the tangy olives and capers, while the lemon zest enhances the dish with a burst of citrus freshness.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup frozen artichoke hearts, thawed and halved
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tbsp fresh lemon zest
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, lemon zest, thyme, salt, and pepper.
2. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the artichokes, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with artichokes and sauce spooned over the top.
6. Garnish with fresh parsley and serve with rice, couscous, or a side salad.

The Artichoke and Lemon Zest Crockpot Chicken Marbella offers a bright and savory twist on the classic recipe. The artichokes add a subtle depth, while the lemon zest lifts the dish with fresh citrus notes. Perfect for a light and flavorful meal, this variation is perfect for any time of year.

Crockpot Chicken Marbella with Roasted Garlic and Parmesan

This rich and savory variation of Chicken Marbella brings roasted garlic and Parmesan cheese into the mix, creating a hearty and comforting dish. The roasted garlic adds a deep, mellow flavor, while the Parmesan cheese gives the sauce a rich, umami finish that will keep you coming back for more.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bulb garlic, roasted and mashed
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• ¼ cup grated Parmesan cheese (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30–40 minutes until soft. Mash the garlic and set aside.
2. In a bowl, whisk together the olive oil, white wine vinegar, minced garlic, roasted garlic, oregano, salt, and pepper.
3. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight.
4. Transfer the marinated chicken to the crockpot. Add the olives, capers, and bay leaves.
5. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
6. Remove the bay leaves and serve the chicken with sauce spooned over the top. Garnish with grated Parmesan cheese.
7. Serve with mashed potatoes, roasted vegetables, or a side of pasta.

The Roasted Garlic and Parmesan Crockpot Chicken Marbella is rich, savory, and packed with deep flavors. The roasted garlic infuses the chicken and sauce with a mellow, sweet taste, while the Parmesan brings a savory, cheesy finish. It’s the ultimate comfort food with a Mediterranean twist.

Crockpot Chicken Marbella with Pineapple and Cilantro

This sweet and tangy variation of Chicken Marbella uses pineapple and cilantro, bringing a tropical twist to the dish. The sweetness of the pineapple balances the briny olives and capers, while the fresh cilantro adds a bright, herbaceous note that enhances the overall flavor profile.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup pineapple chunks, fresh or canned
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, cumin, salt, and pepper.
2. Add the chicken thighs to the marinade and coat thoroughly. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the pineapple chunks, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with pineapple and sauce spooned over the top.
6. Garnish with fresh cilantro and serve with rice, couscous, or a side of steamed vegetables.

The Pineapple and Cilantro Crockpot Chicken Marbella offers a perfect balance of sweet, tangy, and savory flavors. The pineapple adds a juicy sweetness that contrasts beautifully with the briny olives and capers, while cilantro provides a fresh finish. This version is ideal for those who want a lighter, more tropical twist on a classic.

Crockpot Chicken Marbella with Bell Peppers and Cumin

This vibrant and flavorful variation of Chicken Marbella adds bell peppers and cumin, infusing the dish with earthy warmth and sweetness. The bell peppers contribute a fresh, crunchy texture, while the cumin gives the sauce a depth and warmth, making it a satisfying, hearty dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 bell peppers, sliced
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, cumin, salt, and pepper.
2. Add the chicken thighs to the marinade and coat thoroughly. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the sliced bell peppers, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with bell peppers and sauce spooned over the top.
6. Garnish with fresh cilantro and serve with rice, couscous, or a side salad.

The Bell Pepper and Cumin Crockpot Chicken Marbella offers a hearty, spiced flavor with a fresh and crunchy texture from the bell peppers. The cumin adds warmth and depth to the sauce, making this dish an ideal choice for anyone who enjoys a bold and savory twist on a classic recipe.

Crockpot Chicken Marbella with Apricots and Almonds

This sweet and nutty version of Chicken Marbella incorporates apricots and almonds, adding a fragrant, slightly sweet flavor that contrasts wonderfully with the savory olives and capers. The apricots provide a juicy sweetness, while the almonds add a crunchy texture, making this a uniquely satisfying dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup dried apricots, chopped
• ¼ cup sliced almonds
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, cinnamon, salt, and pepper.
2. Add the chicken thighs to the marinade and coat thoroughly. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the apricots, almonds, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with apricots and almonds, spooning the sauce over the top.
6. Garnish with fresh parsley and serve with couscous, quinoa, or roasted vegetables.

The Apricot and Almond Crockpot Chicken Marbella offers a delightful balance of sweet and savory flavors. The apricots create a juicy contrast to the olives, while the almonds add a satisfying crunch. This variation is perfect for anyone looking for a dish with a rich, slightly sweet flavor profile.

Crockpot Chicken Marbella with Pomegranate and Mint

This elegant and fresh version of Chicken Marbella combines pomegranate and mint, creating a light and fruity contrast to the savory chicken and olives. The sweet, tart pomegranate seeds burst in each bite, while the fresh mint adds a fragrant touch that enhances the overall flavor profile.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup pomegranate seeds
• ½ cup green olives
• 2 tbsp capers with brine
• 4 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ cup dry white wine
• 1 tsp dried cumin
• ½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh mint (for garnish)

Instructions:

1. In a bowl, whisk together the olive oil, white wine vinegar, garlic, cumin, salt, and pepper.
2. Add the chicken thighs to the marinade and coat well. Let marinate for at least 30 minutes or overnight.
3. Transfer the marinated chicken to the crockpot. Add the pomegranate seeds, olives, capers, and bay leaves.
4. Pour the white wine over the chicken and other ingredients. Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Remove the bay leaves and serve the chicken with pomegranate seeds and sauce spooned over the top.
6. Garnish with fresh mint and serve with couscous, rice, or a mixed green salad.

The Pomegranate and Mint Crockpot Chicken Marbella offers a refreshing, fruity twist with a touch of brightness from the mint. The pomegranate seeds provide a juicy burst of flavor, while the mint elevates the dish with its fresh, herbal note. Perfect for anyone looking for a light, fragrant variation on a classic recipe.

Note: More recipes are coming soon!