Mediterranean Chicken with Pepperoncini and Kalamatas Recipe

Directions

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

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.

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.

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.

Nutrition

Amount Per Serving (4 total)

Calories

841 cal

42%

Fat

55.9 g

86%

Carbs

13.8 g

Based on a 2,000 calorie diet

Reviews (24)

Rate This Recipe

HOYAWOMAN

Jun. 30, 2008

"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 measuring the..." See morem out. They're delishious!"

sweet_cuppin_cakes

Jul. 23, 2008

"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. Also I ..." See morehad to add more liquid to keep my chicken from drying out."

Carrie5343

Nov. 19, 2009

"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 proce..." See moress."

More Reviews

Similar Recipes