Slow Cooker Rosemary and Red Pepper Chicken recipe

8 servings

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

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.

Transfer chicken to a warm, deep platter, and cover to keep warm.

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.