THE RECIPE JOURNAL · Main Course
Chicken with Pepperoncini and Kalamata Olives, Mediterranean Twist
This dish combines tender chicken with tangy pepperoncini and briny Kalamata olives for a flavorful Mediterranean-inspired meal. It’s easy to make and perfect for adding a delicious twist to your weeknight dinners.
FROM THE KITCHEN • Chicken with Pepperoncini and Kalamata Olives, Mediterranean Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Potato and Pea Rice Bowl
Something delicious to watch next.
01
Step 1
Start by spreading the whole pepperoncini peppers in the bottom of your slow cooker. Sprinkle the sliced olives and minced garlic over the peppers. Give the chicken a quick rinse and pat it dry with paper towels, then place it right on top of the pepperoncini mixture. Season the chicken with about 1 1/2 teaspoons of paprika, some salt and pepper, and the lemon zest. Pour the lemon juice slowly over everything.
02
Step 2
Cover the slow cooker and let it cook on low for about 6 to 6 1/2 hours, or until the chicken is tender and falls off the bone easily. When it’s done, transfer the chicken to a warm plate and cover it to keep it cozy.
03
Step 3
Turn the slow cooker to high and skim off any fat from the liquid. Stir in the sour cream until it’s fully mixed in. Let it simmer on high for 8 to 10 minutes, depending on your slow cooker, just until it’s heated through. Finish by stirring in a little extra pepper and paprika to taste.
Why you’ll love it
This dish combines tangy pepperoncini and briny Kalamata olives to create bold, vibrant flavors. It’s a simple way to bring a Mediterranean flair to your dinner table. The chicken stays juicy and tender, making it a satisfying meal for any day of the week.
How to serve
Serve this dish over a bed of fluffy couscous or alongside roasted vegetables. A crisp green salad or warm pita bread also pairs well, balancing the tangy and savory notes in the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist and avoid drying out the olives and pepperoncini.
