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Rosemary And Red Pepper Chicken
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- #33540
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
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
8 skinless, boneless chicken breast halves (4 ounce each)
1/4 teaspoon coarsely ground black pepper
1/4 cup dry vermouth (or use chicken stock)
1 1/2 tablespoon cornstarch
2 tablespoons cold water
salt to taste
directions
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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
202 calories, 4 grams fat, 5 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 14, 2010
Chicken was a bit dry after 5 hours. Caramelized onions and red peppers before adding to crockpot; cut chicken breasts in half then browned before adding. Removed sausage from casing, then browned as well. Doubled the spices, added 1/2 cup white cooking wine and 1/2 cup home-made chicken stock to pot. Served over pasta with a Pinot Grigio. Flavour was wonderful.
January 7, 2007
This recipe wasn't bad. It was tasty but I found that there was hardly any sauce left over.
February 12, 2006
We used a half the chicken and double the sausage called for and it turned out fabulous! Feel free to adjust the protein quantities to your liking (it is fairly flexible). You can also cube the chicken for more of a stew-like texture. We cooked this on low for 5 hours and it was done. This recipe shouldn't overcook too easily so cooking it for 7 hours should be fine too (the directions state 5-7 hours).