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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


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

1 1/2 cups
246 calories; protein 23g; carbohydrates 20.1g; dietary fiber 3.2g; sugars 4.4g; fat 7.8g; saturated fat 2g; cholesterol 104.1mg; vitamin a iu 1133.8IU; vitamin c 46.2mg; folate 32.7mcg; calcium 49.2mg; iron 2.2mg; magnesium 45.2mg; potassium 859.8mg; sodium 685.2mg.

3 lean protein, 1 starch, 1 vegetable