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All Recipes » Poultry Recipes » Slow Cooker Rosemary and Red Pepper Chicken () 1 Vote(s)
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root
Senior Member

Posts: 330
Registered:
February 2004

Slow Cooker Rosemary and Red Pepper Chicken Tue, 10 February 2004 22:34
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 (4 ounce) 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

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 almost cooked through.

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.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot. Add water if too thick.

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Slow Cooker Rosemary and Red Pepper Chicken Tue, 10 February 2004 23:58
3 stars. Had this with Dennis...we all agreed it was just "okay".
      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Slow Cooker Rosemary and Red Pepper Chicken Thu, 19 February 2004 19:45
I'm not a big rosemary fan, not one of my favorites.
      
    
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