Mediterranean Chicken with Pepperoncini and Kalamatas


  • 12pepperoncini peppers, rinsed and drained
  • 1 cup sliced pitted kalamata olives
  • 8 cloves minced garlic
  • 3 ½ pounds chicken leg quarters
  • 1 ½ teaspoons paprika
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon grated lemon zest
  • ½ cup fresh-squeezed lemon juice
  • 1 cup sour cream
  • ½ teaspoon paprika
  • Directions

  • Step 1

    Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.


  • Step 2

    Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika,the salt, pepper and lemon zest. Slowly pour in lemon juice.

  • Step 3

    Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.

  • Step 4

    Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

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