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/