8 small chicken thighs, about 2-1/2 pounds, bones and skin removed
¼ cup pitted green olives, pimento stuffed manzanilla olives for example
¼ cup chicken broth
½ cup pitted prunes
6 garlic cloves, crushed
1-1/2 tsp dried oregano
¼ cup fresh parsley, chopped
4 tbsp red wine vinegar, divided
2 tbsp brown sugar
1 tbsp capers
Salt and pepper to taste
Whisk together in a 5- to 6-quart slow cooker 3 tbsp of the vinegar, chicken broth, oregano, brown sugar and, ¼ tsp each salt and pepper . Add and stir capers, garlic, prunes, olives and mix well to combine.
Add chicken, turn to coat in the sauce and then snuggle it among the prunes and olives. Cook covered on low for 5 – 6 hours or until the meat is cooked through and tender. Softly, stir in parsley and the remaining 1 tablespoon of vinegar.
Nutritional information : Serves: 8 | Serving: 1/8th recipe | 210 calories | 6.2 g fat | 1.3 g sat fat | 0.0 g trans fat | 119 mg cholesterol | 221 mg sodium | 10.5 g carbs | 1.1 g fiber | 6.3 g sugars | 28.3 g protein | Points Plus: 5 | Smart Points: 5 |.