Slow Cooker Rosemary and Red Pepper Chicken
1 small thinly sliced onion
1 medium red bell pepper – seeded and thinly sliced
4 cloves minced garlic
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages – casings removed
8 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. Remove 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.
Calories: 200; Fat: 4.4g; Cholesterol: 87mg; Sodium: 457mg; Carbs: 4.9g; Fiber: 0.7g; Protein: 31.9g.
Source:
Allrecipes.com
Per Serving (excluding unknown items): 24 Calories; trace Fat (4.9% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.
