Ingredients
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12 pepperoncini peppers, rinsed and drained
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1 cup sliced pitted kalamata olives
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8 cloves minced garlic
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3 ½ pounds chicken leg quarters
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1 ½ teaspoons paprika
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¼ teaspoon salt
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¼ teaspoon fresh ground pepper
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½ teaspoon grated lemon zest
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½ cup fresh-squeezed lemon juice
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1 cup sour cream
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½ teaspoon paprika
Directions
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Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
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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.
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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.
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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.
Nutrition Facts (per serving)
841 | Calories |
56g | Fat |
14g | Carbs |
68g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 841 | |
% Daily Value * | |
Total Fat 56g | 72% |
Saturated Fat 18g | 91% |
Cholesterol 249mg | 83% |
Sodium 2694mg | 117% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 68g | 136% |
Vitamin C 18mg | 20% |
Calcium 164mg | 13% |
Iron 5mg | 30% |
Potassium 642mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.