Slow Cooker Rosemary And Red Pepper Chicken
8 servings
Ingredients
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
½ teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
8 (4 ounce) skinless, boneless chicken breast halves
¼ teaspoon coarsely ground pepper
¼ cup dry vermouth
1 ½ tablespoons cornstarch
2 tablespoons cold water
salt to taste
¼ cup chopped fresh parsley
Instructions
Step 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.
Step 2
Transfer chicken to a warm, deep platter, and cover to keep warm.
Step 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.
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