Crockpot Rosemary & Red Pepper Chicken
Source of Recipe
WW Message Boards
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 Italian sausages, casings removed
1.25 lb 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
Recipe
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.
6 servings
Per Serving (excluding unknown items): 306 Calories; 18g Fat (55.0% calories from fat); 26g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
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