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. Source: EatingWell Magazine, Soup Cookbook

EatingWell Test Kitchen


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; 7.8 g total fat; 2 g saturated fat; 104 mg cholesterol; 685 mg sodium. 860 mg potassium; 20.1 g carbohydrates; 3.2 g fiber; 4 g sugar; 23 g protein; 1134 IU vitamin a iu; 46 mg vitamin c; 33 mcg folate; 49 mg calcium; 2 mg iron; 45 mg magnesium;