1 Medium Thinly Sliced Red Bell Pepper (Seeded)
1 Small Thinly Sliced Onion
4 cloves of Minced Garlic
1/2 teaspoon of Dried Oregano
2 teaspoons of Dried Rosemary
8 ounces of Turkey Italian Sausages (Casings Removed)
8 4-ounce Skinless Boneless Chicken Breast Halves
1/4 cup of Dry Vermouth
1/4 teaspoon of Coarsely Ground Pepper
1 1/2 tablespoons of Cornstarch
1/4 cup of Chopped Fresh Parsley
2 tablespoons of Cold Water
- In a 6-quart slow cooker, combine your onion, garlic, bell pepper,
oregano, and rosemary. Crumble your sausages over the onion mixture.
- Rinse your chicken and pat it dry. Arrange in a single layer over your
sausage. Sprinkle with your pepper. Pour in your vermouth. Cover and
cook for 5 to 7 hours on the low setting. Chicken should be tender and
cooked through when done.
- Transfer your chicken to a warm platter and cover to keep it warm.
- In a bowl, stir together your cold water and cornstarch. Stir the cooking
liquid in your slow cooker. Increase the heat to high and cover. Cook,
stirring a few times until the sauce has thickened. Should take about 10
minutes. Season with salt. Spoon your sauce over the chicken and
sprinkle with parsley.
- Serve and Enjoy!