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Chicken: Crockpot Rosemary & Red Pepper Chicken

Source of Recipe

SheHuffer


List of 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 sausage
4 skinless, boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch (or use Arrowroot)
2 tablespoons cold water
1/4 cup chopped fresh parsley


Recipe

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). Spoon sauce over chicken, and sprinkle with parsley.