Slow Cooker Basque Chicken for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider searing the chicken thighs in a skillet until the skin is golden brown before adding them to the slow cooker. While not strictly necessary, this extra step adds a layer of complexity to the sauce.

If you choose to do this, ensure the skillet is cleaned thoroughly immediately after handling the raw poultry to prevent cross-contamination in the kitchen.

To add a touch of brightness to the finished dish, consider stirring in a handful of fresh chopped parsley or a squeeze of lemon juice just before serving.

This acidity helps cut through the richness of the tomato sauce and complements the smoky notes of the Espelette pepper. Balance is key, so add these fresh elements gradually and taste as you go to ensure the flavors remain harmonious and well-rounded.

Variations

• Spicy Basque Chicken: Increase the heat by adding a finely diced jalapeño or a teaspoon of red chili flakes along with the Espelette pepper. This version offers a more pronounced kick that pairs exceptionally well with the sweetness of the bell peppers.
• Mediterranean Twist: Add a handful of pitted kalamata olives and a tablespoon of capers during the final hour of cooking. These briny additions introduce a salty, Mediterranean flair that elevates the overall flavor profile of the tomato-based sauce.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container.

Reheat

Thaw in the refrigerator overnight and reheat on the stovetop until steaming hot.

Store any leftovers in an airtight container in the refrigerator. Ensure the food cools down to room temperature within two hours before placing it in the fridge.

Properly stored, the chicken and sauce will maintain their quality for up to three days. When ready to eat, reheat the dish gently on the stovetop or in the microwave until it is piping hot throughout.

This dish is perfect for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool, and store it for a quick meal later in the week. Simply reheat on the stove over medium-low heat, adding a splash of water or broth if the sauce has thickened too much during storage.

Serving ideas

Serve this Basque chicken hot, ideally over a bed of fluffy steamed rice, creamy polenta, or buttery mashed potatoes to capture the rich tomato sauce. A side of crusty baguette is also a classic choice, providing the perfect vehicle for mopping up the flavorful juices that collect at the bottom of the serving plate or bowl.

For a lighter meal, pair the chicken with a crisp green salad tossed in a simple vinaigrette. The freshness of the greens contrasts beautifully with the savory, slow-cooked chicken.

Regardless of your choice, ensure the dish is served warm, and consider garnishing with a sprinkle of fresh herbs to add a pop of color and freshness to the final presentation.

Frequently asked questions

Recipe card

Slow Cooker Basque Chicken for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 2 cups sliced bell peppers
• 1 cup sliced onions
• 1 tsp Espelette pepper
• 1 cube crumbled bouillon
• 2 cups crushed tomatoes

Instructions

1. Place the raw chicken thighs into the bottom of the slow cooker. Scatter the sliced bell peppers and onions evenly over the top of the chicken pieces.
2. Sprinkle the Espelette pepper and the crumbled bouillon cube over the vegetables and chicken. Pour the crushed tomatoes over the entire mixture to ensure everything is well coated.
3. Cover the slow cooker and cook on low for 4 hours. Once the time is up, check that the chicken has reached an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving to ensure the juices redistribute properly.

Estimated nutrition per serving

Calories

350

Protein

28 g

Carbohydrates

12 g

Fat

21 g

Fiber

3 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.