Mediterranean Chicken With Pepperoncini and Kalamatas

Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

I found this recipe on Allrecipes (submitted by beverlyb). This dish is cooked in a crock pot or slow cooker and brings the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.

Ingredients Nutrition


  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, salt, pepper and lemon zest. Slowly pour in lemon juice.
  3. Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
  4. 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. Serve sauce with chicken.


Most Helpful

This was wonderful! I had a jar of sliced pepperocini peppers that I purchased for subs. I drained them, and added enough to cover the bottom of my crock pot. Then I added the sliced kalamata olives garlic and lemon zest as directed. I chose to omit the salt since the olives and peppers were quite salty. I went to add chicken breasts as that is what I thought was on hand, but it turned out to be some very frost bit mystery meat my MIL had hidden in her freezer. So, I ended up using chicken I had cooked previously and shredded. Since my chicken was already cooked, I adjusted the cooking time for the recipe. I also left the chicken in the pot when I stirred in the sour cream. We used the mixture to top pasta and served a tossed salad on the side. My kids loved it and asked that I put this recipe in the keeper file. Thanks for sharing your recipe. Made and reviewed for the AUS/NZ Make my Recipe Tag Game Reunion. Dec. 2012.

Chef Buggsy Mate December 11, 2012

*Made for Australia/NZ swap #54* Just happened to have 2/3 jar of pepperoncini -- not sure why !! Followed directions using 4 monster bone-in chicken thighs. Cooked about 7 hours, and the meat fell off the bone, as we like it. Not being pepper eaters, I scooped the peppers out before adding in the sour cream, and was surprised at the sensation of heat which accumulated in my mouth while eating. Not an unpleasant feeling, but surely different from most chicken preps. My only disappointment was the "thin" character of the sauce after adding the sour cream. Perhaps boiling down the cooking liquid PRIOR to adding the cream might give it a tad more body. Still have 2 thighs for leftovers. Thanks for posting, Crafty Lady.

NurseJaney July 09, 2011

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