Slow Cooker Basque-Style Chicken

Basque cooking traditionally uses bell peppers, rice, and spices. Omit the cayenne pepper to reduce the heat.

Serves: 6Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. vegetable oil
  • 2 medium onions, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large red bell peppers, seeded and chopped
  • 1 tsp. smoked paprika
  • 1 tsp. dried thyme
  • 1 chicken (3½ lbs., cut into eighths
  • 2 Tbsp. red wine vinegar
  • ½ cup chicken broth
  • ¼ tsp. cayenne pepper
  • 2 tsp. salt
  • ¼ tsp. ground black pepper
  • 3 cups cooked rice
  • ¼ cup chopped fresh parsley


  • Lightly grease the inside of a 6-quart slow cooker with cooking spray.
  • Heat the oil in a large skillet over medium-high heat. Add the onions, garlic, bell peppers, paprika, and thyme to skillet and sauté frequently until vegetables soften, 7–8 minutes.
  • Transfer vegetables to the slow cooker. Return skillet to the stovetop and add the chicken. Lightly brown the chicken, about 2 minutes per side (chicken will not be cooked through).
  • Place the chicken over the vegetables in the slow cooker. Stir in the vinegar and chicken broth. Cover and cook on low for 8 hours until chicken is cooked through and juices run clear when pierced with a knife.
  • Stir in cayenne pepper, salt, and black pepper. Serve chicken over rice. Ladle on sauce and garnish with parsley.