slow cooker rosemary and red pepper chicken

slow cooker rosemary and red pepper chicken
  • 1 small onion, thinly sliced
  • 1 medium red bell pepper, seeded and thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon dried oregano
  • 8 ounces turkey Italian sausages, casings removed
  • 8 (4 ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup dry vermouth
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons cold water
  • salt to taste
  • 1/4 cup chopped fresh parsley


  1. In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
  2. Transfer chicken to a warm, deep platter, and cover to keep warm.
  3. In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

04/04/2017
slow cooker rosemary and red pepper chicken, Italian-Style recipe PT10M PT2H 6 435 calories

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