Recipe: Rosemary and Red Pepper Chicken (crock pot)

Rosemary and Red Pepper Chicken

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 skinless, boneless chicken breast halves (4 oz each)
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth (or use chicken stock)
1 1/2 tablespoon cornstarch
2 tablespoons cold water salt to taste

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 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken.

Servings: 8