Slow Cooker
Mediterranean Chicken with Pepperoncini and
Chicken slow-cooked with olives, pepperoncini, garlic, and Mediterranean herbs. Tangy and savory with bold flavor—great with couscous or pita
Ingredients:
- 12 pepperoncini peppers, rinsed and drained
- 1 cup sliced pitted kalamata olives 8 cloves minced garlic
- 3 1/2 pounds chicken leg quarters 1 1/2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper 1/2 teaspoon grated lemon zest 1/2 cup fresh-squeezed lemon juice
- 1 cup sour cream 1/2 teaspoon paprika
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.