Ingredients
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
Salt
Directions:

1. In a 6-quart slow cooker, combine your onion, garlic, bell pepper,
   oregano, and rosemary. Crumble your sausages over the onion mixture.
2. 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.
3. Transfer your chicken to a warm platter and cover to keep it warm.
4. 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.
5. Serve and Enjoy!