The Chaos and the Clutter

Better Than it Sounds Prune & Olive Chicken

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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?!”.

Better Than it Sounds Prune & Olive Chicken - yes, really!

This crockpot 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 it flat in the freezer until ready to use. On the day you use it, thaw it, and then heat it in the slow cooker.

Prune & Olive Chicken

Combine:

  • 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 crockpot 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.

crock pot prune & olive chicken (really, it's better than it sounds!)I am joining with the other iHomeschool Network bloggers today to share with you one of our family’s easy crockpot meals. There are many other delicious crockpot recipes being shared. You can also follow my Crock Pot Recipes board on Pinterest.

Chicken Dump

Better Than it Sounds Prune & Olive Chicken - yes, really!
Print
Prune & Olive Chicken
Course: Main Course
Keyword: chicken
Servings: 6
: 355 kcal
Ingredients
  • 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
Instructions
  1. Combine

  2. Place in the crockpot and cook for 3-4 hours on high or 5-6 hours on low.

Recipe Notes

*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.

Reader Interactions

Comments

  3. Mary Brown says

    How do you thaw your freezer meals? In the fridge overnight, on the counter, in water in the sink, in the microwave? How long does it usually take?

  4. Joy says

    These are all wonderful but there is no need to thaw them. I put frozen meat in the crockpot all the time. These shorter cooking times are great if you are at home but for us who must work, they don’t work. Just throw everything in the crock before you go out the door and cook all day. Perfection every time. I also make meatloaf, in the shape of my crock, freeze, put in the crock with foil handles for removing and cook all day. Works every time.

    I hope this helps some others who thought these would not work for them, or those who forget to thaw. :-}

  5. Penelope says

    Ive made this recipe and it is SO GOOD! My family was skeptical but they all enjoyed it and would ask for it again. Give it a try!

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