Ingredients for Mediterranean Chicken With Pepperoncini And Kalamatas
- 1 cup whole pepperoncini peppers
- 1/2 cup sliced Kalamata olives
- 4 cloves minced garlic
- 1.5 lbs boneless, skinless chicken breasts
- 1 3/4 tsp paprika
- 1 tsp salt
- 3/4 tsp fresh ground black pepper
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream
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How to Make Mediterranean Chicken With Pepperoncini And Kalamatas
- Place 1 cup whole pepperoncini peppers in the bottom of a slow cooker.
- Top with 1/2 cup sliced Kalamata olives and 4 cloves minced garlic.
- Rinse 1.5 lbs boneless, skinless chicken breasts and pat dry.
- Place chicken breasts on top of the pepperoncini mixture.
- Sprinkle chicken evenly with 1 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and the zest of 1 lemon.
- Slowly pour 1/4 cup fresh lemon juice over the chicken.
- Cover and cook on low for 6-6 1/2 hours, or until the chicken is easily shredded with a fork.
- Remove chicken to a warm plate and cover to keep warm.
- Turn slow cooker to high.
- Skim any excess fat from the cooking liquid.
- Whisk in 1/2 cup sour cream until smooth and creamy.
- Cover and simmer on high for 5-10 minutes, or until heated through.
- Stir in 1/4 tsp black pepper and 1/4 tsp paprika.
- Serve the creamy sauce over the chicken, spooned over couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
138 g
Sugar
40g
Fat
103g
Carbs
6g