A spring or summer dish with vibrant flavors that is good all year round. Serve with white, brown, or couscous.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 30 mins |
| Total Time: | 6 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 841 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 249 mg |
| Dietary Fiber | 2 g |
| Protein | 68 g |
| Saturated Fat | 18 g |
| Sodium | 2694 mg |
| Sugars | 1 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
I used Greek Yogurt instead of sour cream. And instead of chicken quarters, 2 boneless, skinless breasts and 4 boneless skinless thighs. After cooking, chunked with a spatula. Served over rice. Very good. Next time I might try add Capers. If you don’t like the heat of the pepperoncini, maybe choose a milder pickled pepper.
Was not one of my family favorites. We like all ingredients separately, but it just wasn’t a tasty mix.
So yummy! I usually feel that olives are overwhelming so I used half. So many bright flavors make a delicious combination. Put it over some angel hair pasta.
Family loved it. We like some acidity and some heat, too. Used boneless skinless thighs. I cut off stems as suggested, and as suggested rinsed and did a little squeeze of peppers to get most of brine out. Sprinkled and whisked in a bit of Wondra as added light sour cream to thicken a little. My husband would like more sauce so next time may increase those ingredients. Husband added a bit more spice, could have been a bit spicier for us. Left olives whole as I have one who is not especially fond of them and could leave them out. Other son wants more olives next time. Served on brown basmati with a knob of fresh ginger and some lemon for flavor (threw out ginger after cooked). A really yummy recipe. Be sure to use quality ingredients- kalamata olives, fresh lemon, etc. A little fresh herbs could top would be nice. Truly loved it, thank you, hub does not like all slow cooker food.
Very good dish went in for second used skinless chicken thighs instead of the leg quarters. Will be making it again
Very simple to make and so tasty! I thought the spice level was just perfect, but if you dislike spicy food I would suggest cutting back on the number of pepperoncinis.
I love the flavors of the recipe. It is easy to make and tastes delicious. We use chicken breasts instead of thighs but that’s all we change.
This is a fabulous way to use chicken legs and thighs or use just boneless chicken breasts. if you want some heat – use an entire 16 oz jar of pepperoncini. My husband loves this meal. One of our favorites: Great meal to eat during the frigid winter. Serve it with or without rice (use rolls to mop up the sauce)
just so flavorful, easy to prepare, and well-worth waiting for.
I used lemon pepper instead of salt and pepper and added greek seasoning. Also just dumped the jar of olives in. And per other reviews, I cut the stems off the pepperoncinis.
This was awesome! I will make this over and over again. It was not too spicy and very flavorful. I added a cup of water at the beginning and used for chicken breast also. I still used one cup of sour cream but I put the juice in the pan and add a little flour/water to make light gravy texture?z. Served over rice!!!!
Too strong taste of the pepperoncini peppers. And I love them normally. Would probably switch them for roasted red peppers.
Very nice, and really easy! I used chicken thighs (6, but 4 or 5 would’ve worked fine) and used the entire jar of peppers (after removing the stems thanks to the advice of one of the other reviewers). Oh and I forgot to buy an actual lemon for the lemon zest, so skipped that, obviously. I thought the flavors balanced out quite well and the peppers gave it just the right amount of zip.
I substituted boneless chicken thighs, banana peppers, green olives and Greek yogurt instead of what the recipe called for. It was fabulous! I will make again! I have a four because I should have added orzo.
Only had bottle lemon juice so I used that and no zest. Cooked on low for 6 hours. It was juicy and delicious. Also didn’t add the sour cream because I forgot about it. Don’t think it needed it, but I’ll try it next time.
We loved it.
First this recipe was sooo easy and healthy! i threw this in the crock pot before work and everyone loved it, including the 6 year old and 8 year old. I did use chicken breasts instead of the thigh and i just added a little chicken broth to the crock pot to add some juice so it didnt dry out! The best part was with the leftover chicken i made a mediterranean chicken salad! yummmy> great recipe
Our family loved this recipe! The combination of flavors was wonderful. When the meat was gone, we saved the sauce and used it to spoon over rice and grilled pork chops a few days later. YUMMO!
The pepperoncinis really made the dish, even though they made it a little hot.
I did not care for this recipe. Just blah……
Wasn’t my favorite. It was edible but a touch acidic. The pepperocinis overpowered the dish. Not sure how to even improve it.