Slow Cooker Rosemary and Red Pepper Chicken


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In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.

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  • 1 small onion, thinly sliced
  • 1 medium red bell pepper, seeded and thinly sliced
  • 4 cloves garlic, minced
  • 2 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 8 oz. turkey Italian sausages, casings removed
  • 8 (4 oz.) skinless, boneless chicken breast halves
  • 1/4 tsp. coarsely ground pepper
  • 1/4 C. dry vermouth
  • 1 1/2 Tbs. cornstarch
  • 2 Tbs. cold water
  • Salt to taste
  • 1/4 C. chopped fresh parsley

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In a 5 to 6 qt. 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.

Yield: 8 Servings.

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