Slow Cooker Rosemary and Red Pepper Chicken recipe
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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
Nutrition Info
- 201.3 caloriescarbohydrate: 5 gcholesterol: 87.3 mgfat: 4.4 gfiber: 0.7 gprotein: 32 gsaturatedFat: 1.2 gservingSize: -sodium: 457.5 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Rosemary and Red Pepper Chicken
Directions
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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.