I am well aware that it is going to be an uphill battle to get my readers to want to make this recipe at home because, well, it’s called Prune & Olive Chicken! I know this because it took some real convincing to get my family to eat this the first time I served it! I had to enforce the one bite rule, even with myself because I was a bit skeptical as well, but my kids were asking for seconds and The Husband was saying “who knew I would eat prunes…and like them?!”.
This crock pot meal can be made as a freezer meal and is gluten free. If making it as a freezer meal, I suggest doubling or tripling it and placing each meal into a resealable freezer bag, taking out the excess air and storing flat in the freezer until ready to use. On the day you use it, thaw it and then heat in the slow cooker.
- 2 pounds of boneless, skinless chicken breasts (or thighs)
- 2 bay leaves
- 3 minced garlic cloves
- 2/3 cup pitted prunes, sliced in half
- 5 oz. sliced black olives*
- 1/4 cup capers
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tablespoons dried oregano
- pinch of salt
- 1/2 tsp. pepper
- 1/2 cup apple juice
Place in the crock pot and cook for 3-4 hours on high or 5-6 hours on low.
*if you are really not an olive fan, you can omit the olives and the recipe still works but then you’ll have to change the name of course.
I am joining with the other iHomeschool Network bloggers today to share with you one of our family’s easy crock pot meals. There are many other delicious crock pot recipes being shared. You can also follow my Crock Pot Recipes board on Pinterest.