Pepperoncini and Kalamata Olive Chicken in Mediterranean Flavor

Ingredients 0/10

Step 1

Place the whole pepperoncini peppers in the bottom of your slow cooker. Scatter the sliced Kalamata olives and garlic over the peppers. Rinse the chicken and pat it dry, then lay it right on top of the pepperoncini mixture. Sprinkle the chicken with paprika, salt, pepper, and lemon zest. Pour the lemon juice over everything slowly. Cover the slow cooker and let it cook on low for about 6 to 6 ½ hours, or until the chicken is tender and easily pulls away from the bone.

Step 2

When the chicken is done, transfer it to a warm plate and cover it to keep warm. Turn the slow cooker to high and skim off any fat from the cooking liquid. Stir in the sour cream until it’s fully mixed in, then cover and let it simmer on high for 8 to 10 minutes, just until it’s heated through. Finish by stirring in a bit more pepper and paprika to taste before serving.