Mediterranean Chicken with Pepperoncini and Kalamatas

Mediterranean Chicken with Pepperoncini and Kalamatas

24
beverlyb 0

"A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice."

Ingredients

6 h 50 m {{adjustedServings}} servings 841 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 841 kcal
  • 42%
  • Fat:
  • 55.9 g
  • 86%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 68.1 g
  • 136%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 2694 mg
  • 108%

Based on a 2,000 calorie diet

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Directions

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

24
  1. 27 Ratings

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This is really tasty! I used chicken breasts (4) and cooked it for about the same time as indicated in the recipe. Next time I will add the whole jar of peppers and olives and not bother measuri...

I do not like bland food, but this recipe has too many flavors competing. The flavors of the cooked olives and peppers were not harmonious. The sauce was alright but still had an acidic taste. A...

This was excellent. I cooked this on high for 3 hours and it turned out perfect. Next time I will need to remember to pinch of the stems from the peppers-they started falling off in the cooking...