In a 5- to 6-quart slow cooker, whisk together the chicken broth, brown sugar, oregano, 3 tablespoons of the vinegar and ¼ teaspoon each salt and pepper. Add the garlic, capers, prunes and olives and stir well to combine.
Add the chicken, turning to coat it in the sauce and then snuggling it in among the olives and prunes. Cover and cook on LOW for 5 to 6 hours or until the meat is tender and cooked through. Gently stir in the remaining 1 tablespoon of vinegar and parsley.
* Weight Watchers Friendly