Ingredients

1 tablespoon extra-virgin olive oil

1/4 cup red wine vinegar

1/2 cup dried prunes

1/4 cup pitted green olives

1/4 cup capers with a little juice

3 bay leaves

2 tablespoon garlic, crushed

2 tablespoon dried oregano

1/2 teaspoon each of salt and pepper

2 1/2 pounds skinless, boneless chicken thighs

1/3 cup coconut sugar

1/2 cup white wine

Instructions

1. In a mixing bowl combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt and pepper, chicken. Cover and refrigerate for a few hours or overnight.

2. Remove the chicken mixture from the refrigerator and mix in the sugar and wine. Transfer to your slow cooker and cook on low for 6 to 7 hrs or high for 3 to 4 hrs until the chicken is tender.

Recipe adapted from http://www.momskitchenhandbook.com/