Slow-Simmered Chicken with Raisins, Capers and Basil


  • 2 tablespoons olive oil, divided
  • 8 boneless skinless chicken thighs (4 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup Marsala wine
  • 8 ounces sliced fresh mushrooms
  • 1 medium sweet red pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup golden raisins
  • 2 tablespoons capers, drained
  • 1/4 cup chopped fresh basil
  • Hot cooked couscous


  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker.
  • Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker.
  • Cook, covered, until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with hot cooked couscous.

Test Kitchen tips

  • Dried apricots work well in place of raisins.
  • Nutrition Facts

    1 serving: 250 calories, 12g fat (3g saturated fat), 76mg cholesterol, 494mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

    Total Time
    Prep: 25 min. Cook: 4 hours

    8 servings

    Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what is even better than that? The kids LOVE it. —Nadine Mesch, Mount Healthy, Ohio

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    Written by tasteofhome


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