Mediterranean Chicken with Pepperoncini and Kalamatas recipe

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12 pepperoncini 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

Nutrition Info

841 calories
carbohydrate: 13.8 g
cholesterol: 248.7 mg
fat: 55.9 g
fiber: 1.7 g
protein: 68.1 g
saturatedFat: 18.2 g
servingSize: -
sodium: 2694.3 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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

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