Mediterranean Chicken with Pepperoncini and Kalamatas Recipe -
Mediterranean Chicken with Pepperoncini and Kalamatas Recipe
  • READY IN ABOUT 7 hrs

Mediterranean Chicken with Pepperoncini and Kalamatas

Recipe by  

"A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    6 hrs 30 mins

    6 hrs 50 mins


  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.
  3. 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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2008

This is really tasty! I used chicken breasts (4) and cooked it for about the same time as indicated in the recipe. Next time I will add the whole jar of peppers and olives and not bother measuring them out. They're delishious!

Most Helpful Critical Review
Jul 23, 2008

I do not like bland food, but this recipe has too many flavors competing. The flavors of the cooked olives and peppers were not harmonious. The sauce was alright but still had an acidic taste. Also I had to add more liquid to keep my chicken from drying out.


27 Ratings

Nov 19, 2009

This was excellent. I cooked this on high for 3 hours and it turned out perfect. Next time I will need to remember to pinch of the stems from the peppers-they started falling off in the cooking process.

Nov 04, 2009


Sep 30, 2008

wow - this one packs a lot of heat. My hubby loved it! I didn't count the pepperoncinis or the olives - just added them to the bottom of a casserole dish - added 3 chicken thighs(deboned and skinned) on top and poured the rest of the ingredients over all - covered and baked 350 for 30 minutes. Now not sure what to do with the left overs on this one...

Jul 23, 2008

I was a bit disappointed in this recipe; it sounded so good but just didn't quite fit the bill. The pepperoncinis overpowered the chicken, and I've made recipes that used far more than this. If I do make it again I will cut way back on the pepperoncinis, maybe at least half, and I may add some chunks of carrots to it for some sweetness. I think this could be awesome with some tweaking.

Jul 05, 2008

Really tasty dish. Rveryone wants copies of threcipe but Ihave given the website instead.

Jun 23, 2008

I thought this was a good dissh. Two of my neighbors loved it. I enjoyed it and it was easy to make. I used mild peps. and the next day my stomach felt a little raw. Over all it was very easy to prepare and the outcome was good.


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  • Calories
  • 841 kcal
  • 42%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 249 mg
  • 83%
  • Fat
  • 55.9 g
  • 86%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 68.1 g
  • 136%
  • Sodium
  • 2694 mg
  • 108%

* Percent Daily Values are based on a 2,000 calorie diet.

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