Savory Mediterranean Chicken with Zesty Pepperoncini and Briny Kalamatas

Ingredients

• A dozen pepperoncini peppers, thoroughly rinsed and drained until they glisten
• A generous cup of thinly sliced pitted kalamata olives, ready to impart their rich flavor
• Eight cloves of garlic, minced finely for a burst of aroma
• Three and a half pounds of succulent chicken leg quarters, awaiting a flavorful transformation
• One and a half teaspoons of paprika for a touch of warmth
• A pinch of salt and a sprinkle of freshly ground pepper for seasoning
• Half a teaspoon of lemon zest, finely grated to add a zing
• A half cup of freshly squeezed lemon juice for a citrusy kick
• A cup of creamy sour cream for a velvety finish
• Half a teaspoon of paprika to tie all the flavors together

Step 1

Begin by arranging whole pepperoncini at the base of your slow cooker, creating a flavorful foundation. Next, scatter the olive slices and minced garlic over the pepperoncini for an extra burst of taste.

Step 2

Prepare the chicken by washing it thoroughly and patting it dry with paper towels. Gently lay the chicken on top of the pepperoncini mixture. Season the chicken generously with 1 1/2 teaspoons of paprika, along with salt, pepper, and freshly grated lemon zest. Drizzle the chicken with lemon juice to infuse it with a zesty brightness.

Step 3

Cover the slow cooker and allow the ingredients to meld together over a low heat setting for 6 to 6 1/2 hours, or until the chicken is tender and easily falls off the bone. Once cooked, transfer the chicken to a plate, cover it to retain warmth, and set it aside.

Step 4

Switch the slow cooker to high heat. Skim off any excess fat from the cooking liquid, then gradually whisk in sour cream until a creamy consistency is achieved. Cover the slow cooker and let the sauce simmer on high for 8 to 10 minutes, depending on your appliance, until it is thoroughly heated. Finally, stir in a touch of freshly ground pepper and paprika for an added depth of flavor.