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Slow Cooker Rosemary and Red Pepper Chicken

Slow Cooker Rosemary and Red Pepper Chicken

  • Prep

    20 m
  • Cook

    7 h
  • Ready In

    7 h 20 m
chezdeb

chezdeb

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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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 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JC1124
68

JC1124

1/26/2004

I think with some modifications this could be a tasty meal. It smelled wonderful in the beginning. I cut the chicken into large chunks and that could be why it cooked in 3-4 hours. The chicken and the ground pork were very dry. Also the sauce was very bitter with only the vermouth. I had to add quite a bit of salt and a few big scoops of sugar to lessen the bitterness. I cook by recipes mostly and am not that great at modifying a base with vermouth only. So, others may know just what this recipe needs. Linguine was a good pasta for this.

Dee
57

Dee

6/9/2005

This was awesome!!! No dry chicken if you add some liquid, my changes: crush the rosemary; 1 lb sausage, browned; 4 pcs chicken; white wine instead of vermouth; add 1 cup marinara sauce; add 1 (14 oz) can of chicken broth. I had to double the cornstarch mixture because of the increased liquid. It was really great, a definate keeper!

MomInWashington
35

MomInWashington

8/22/2005

Great comfort food for a cold winter night!! I used white cooking wine and added a can of Italian style diced tomatoes, which provided more liquid.

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