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Slow Cooker Rosemary and Red Pepper Chicken

By: chezdeb

"In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine."

Rate/Review | Read Reviews (60)

What to Drink?
	pinot grigio
	Italian Amaretto Margaritas

Prep Time:
20 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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
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

Directions

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.