Mediterranean Chicken with Pepperoncini and Kalamatas

Ingredients

  • ½ teaspoon paprika
  • 1 cup sour cream
  • ½ cup fresh-squeezed lemon juice
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon salt
  • 1 ½ teaspoons paprika
  • + 4 more ingredients
    • 3 ½ pounds chicken leg quarters
    • 8 cloves minced garlic
    • 1 cup sliced pitted kalamata olives
    • 12 pepperoncini peppers, rinsed and drained

1. Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers. 2. 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. ...

View full recipe at SpringPad

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