Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

20 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • Combine chicken, potatoes, onion and bell pepper in a 5- to 6-quart slow cooker. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory. Cover and cook on High for 4 hours or on Low for 8 hours.

  • Stir in olives before serving.


To make ahead: Prep chicken, onion and bell pepper and combine. Prep potatoes and cover with water. Combine tomatoes, broth, garlic, thyme, salt, pepper and savory. Refrigerate separately for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

246 calories; protein 23g 46% DV; carbohydrates 20.1g 7% DV; dietary fiber 3.2g 13% DV; sugars 4.4g; fat 7.8g 12% DV; saturated fat 2g 10% DV; cholesterol 104.1mg 35% DV; vitamin a iu 1133.8IU 23% DV; vitamin c 46.2mg 77% DV; folate 32.7mcg 8% DV; calcium 49.2mg 5% DV; iron 2.2mg 12% DV; magnesium 45.2mg 16% DV; potassium 859.8mg 24% DV; sodium 685.2mg 27% DV.