- 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
- 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.
06/21/2019
recipepes.com
mediterranean chicken with pepperoncini and kalamatas, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
