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
What Makes This Recipe Unique
Cooking Pointers
- Don’t overcook the chicken; aim for an internal temperature of 165°F (74°C).
- Add olives towards the end of cooking to keep their texture and flavor intact.
Directions
Layer the whole pepperoncini peppers in the bottom of your slow cooker. Then sprinkle the sliced olives and garlic evenly over the peppers. Rinse the chicken and pat it dry with paper towels. Place the chicken right on top of the pepperoncini mixture. Sprinkle the chicken with the paprika, salt, pepper, and lemon zest. Slowly pour the lemon juice over everything. Cover the slow cooker and let it cook on low for about 6 to 6½ hours, or until the chicken is so tender it falls right off the bone. When it’s done, transfer the chicken to a warm plate and cover it to keep it cozy. Switch the slow cooker to high, skim off any fat from the cooking liquid, then whisk in the sour cream until it’s smooth and combined. Let it simmer on high for about 8 to 10 minutes until it’s heated through, then stir in a little more pepper and paprika to taste before serving.
