slow cooker rosemary and red pepper chicken

Ingredients

• Servings: 8
• 1 small onion, thinly sliced
• 1 medium red bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary
• 1/2 teaspoon dried oregano
• 8 ounces turkey italian sausages, casings removed
• 8 (4 ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup dry
• 1 1/2 tablespoons cornstarch
• 2 tablespoons cold water
• salt to taste
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• 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 . 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.