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 calories
carbohydrate: 5 g
cholesterol: 87.3 mg
fat: 4.4 g
fiber: 0.7 g
protein: 32 g
saturatedFat: 1.2 g
servingSize: -
sodium: 457.5 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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.

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