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Chicken with Pepperoncini and Kalamata Olives

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PREP TIME
20 min
COOKING TIME
390 min
TOTAL TIME
410 min
SERVINGS
4 servings
Dinner
Chicken with Pepperoncini and Kalamata Olives
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
Instructions
1
Begin by placing the whole pepperoncini slices in a slow cooker, creating a layer at the bottom.
2
Next, sprinkle the olive slices and minced garlic evenly over the pepperoncini layer.
3
Proceed by rinsing the chicken under cold water and gently patting it dry with paper towels.
4
Place the prepared chicken on top of the pepperoncini mixture, ensuring it's evenly covered.
5
Sprinkle 1 1/2 teaspoons of paprika, salt, and pepper over the chicken, followed by a generous amount of lemon zest.
6
Slowly pour in the required amount of lemon juice, taking care not to spill any.
7
Cover the slow cooker and cook on low for 6 to 6 1/2 hours, or until the meat is tender and easily separates from the bone.
8
Remove the cooked chicken to a warm plate, covering it with a lid to keep it warm.
9
Switch the slow cooker to high heat and skim any excess fat from the cooking liquid.
10
Whisk in 1/2 cup of sour cream until it's fully incorporated and smooth.
11
Cover the slow cooker again and simmer on high for 8 to 10 minutes, or until heated through.
12
Stir in the remaining paprika and pepper before serving.