Slow Cooker Rosemary and Red Pepper Chicken

Summary

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.

DIRECTIONS

1. 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 cooked through when pierced.

2. Transfer chicken to a warm, deep platter, and cover to keep warm.

3. 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 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

NUTRITIONAL INFO

Calories	200 cal
Total Fat	4.4 g
Cholesterol	87 mg
Sodium	457 mg
Carbohydrates	4.9 g
Fiber	0.7 g
Protein	31.9 g