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This Spanish chicken has been a top secret recipe in my family for years. It was given to my mother by her dear friend, Francesca who is Spanish. Whenever I make this recipe it gets RAVE reviews, and it’s even a favorite of kids. The original recipe was written as two steps, with the chicken is marinated overnight, and baked the next day with the with the wine and brown sugar. I rewrote it as a one-step crock pot recipe. The result is just as good as the original and SOOOOO easy. It needs about 5 hours on low to get really good. Use whole chicken on the bone for maximal flavor (it’s also budget friendly). You can definitely add up to twice as much chicken and keep the rest of the ingredients roughly the same, as there is a lot of sauce. I have done different takes on this recipe. Instead of prunes and olives, you can add sun dried tomatoes and artichokes. My friend Kara has even used dried apricots which works great!