Directions:
- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 865.56 Kcal (3624 kJ) | ||
| Calories from fat | 435.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.4g | 74% | |
|---|---|---|---|
| Cholesterol | 263.6mg | 88% | |
| Sodium | 624.06mg | 26% | |
| Potassium | 1265.41mg | 27% | |
| Total Carbs | 54.91g | 18% | |
| Sugars | 33.2g | 133% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 47.44g | 95% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 5.5mg | 31% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 205.58 Kcal (861 kJ) | ||
| Calories from fat | 103.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 74% | |
|---|---|---|---|
| Cholesterol | 62.61mg | 88% | |
| Sodium | 148.22mg | 26% | |
| Potassium | 300.55mg | 27% | |
| Total Carbs | 13.04g | 18% | |
| Sugars | 7.89g | 133% | |
| Dietary Fiber | 0.75g | 13% | |
| Protein | 11.27g | 95% | |
| Vitamin C | 2.2mg | 16% | |
| Iron | 1.3mg | 31% | |
| Calcium | 20.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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