Slow Cooker Rosemary and Red Pepper Chicken


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.

Original recipe makes 8 servings


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 vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley

  • PREP

    20 mins

  • COOK

    7 hrs


    7 hrs 20 mins


  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 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.


Calories: 201 kcal
Carbohydrates: 5 g
Cholesterol: 87 mg
Fat: 4.4 g
Fiber: 0.7 g
Protein: 32 g
Sodium: 457 mg