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Mediterranean Chicken with Pepperoncini and Kalamatas
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Prep Time:
20 minutes
Cook Time:
390 minutes
Total Time:
410 minutes
Mediterranean-style slow-cooked chicken on pepperoncini, olives, and garlic with creamy lemon sauce. Enjoy over couscous or rice.
Ingredients:
  • 12 pepperoncini peppers, rinsed and drained
  • 1 cup sliced pitted kalamata olives
  • 8 cloves minced garlic
  • 3.5 pounds chicken leg quarters
  • 1.5 teaspoons paprika
  • 0.25 teaspoon salt
  • 0.25 teaspoon fresh ground pepper
  • 0.5 teaspoon grated lemon zest
  • 0.5 cup fresh-squeezed lemon juice
  • 1 cup sour cream
  • 0.5 teaspoon paprika
Instructions:
  • Place a bed of whole pepperoncini at the base of the slow cooker, then scatter the olive slices and garlic over them.
  • After rinsing and drying the chicken, lay it over the pepperoncini mixture. Season the chicken with 1 1/2 teaspoons of paprika, salt, pepper, and lemon zest. Slowly drizzle lemon juice over the chicken.
  • Cook covered on low for 6 to 6 1/2 hours until the meat easily pulls away from the bone. Then, transfer the chicken to a warm plate and cover to keep warm.
  • Preheat slow cooker on high. Remove fat from cooking liquid. Blend in sour cream until smooth. Cover and heat on high for 8 to 10 minutes. Mix in pepper and paprika.

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