The Dinner Planner

Slow Cooker Basque Chicken

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Hello preserved lemon again. This makes the dish so please do not miss it out. Traditionally served with rice, I have used potato so that we can throw it all in the slow cooker and it's a one pot wonder.
Servings 6


  • 6 chicken thighs – cut in half
  • 200 g chorizo – sliced
  • 2 medium red capsicum – cut into 3cm dice
  • 1 medium green capsicum – cut into 3cm dice
  • 900 g potato – cut into quarters
  • 1 onion – finely diced
  • 4 garlic cloves – finely sliced
  • ¾ preserved lemon – rind only, finely diced
  • 150 ml white wine
  • 1 400g tinned tomatoes
  • ¼ cup basil – roughly chopped
  • ¼ cup olives


  • This is why we love slow cookers. Add all the ingredients (except the basil and olives) to the slow cooker and cook for 6-8 hours.
  • Once done, stir though the basil and olives and serve in bowls with a fresh piece of crusty bread to mop up the sauce.

Tips and Variations

Vegetarian –  Double up the capsicum, add 2 tbsp of smoked paprika and 1 tsp dried oregano. You can also add puy lentils to the mix to up the protein. 
Gluten Free 
PREP AHEAD – Dice onion, garlic, capsicum, preserved lemon and pop in a container. Cut potatoes and store in a container covered with water. Slice chorizo and half chicken and pop in another container. 


Serving: 6g | Calories: 393kcal | Carbohydrates: 33g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 513mg | Potassium: 1083mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1521IU | Vitamin C: 98mg | Calcium: 45mg | Iron: 3mg

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