Rosemary and Red Pepper Chicken Breasts Recipe


Preparation Time5 MinCooking Time7 Hr 10 Min
Ready In7 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient
Interest Group


 Onion1 Small, thinly sliced
 Red bell pepper1 Medium, seeded and cut into thin bite size strips
 Garlic4 Clove (20 gm), minced / pressed
 Dry rosemary2 Teaspoon
 Dry oregano1⁄2 Teaspoon
 Mild turkey italian sausages8 Ounce
 Skinless boneless chicken breast halves2 1⁄2 Pound (8 Pieces)
 Coarsely ground pepper1⁄4 Teaspoon
 Dry vermouth1⁄4 Cup (4 tbs)
 Cornstarch1 1⁄2 Tablespoon, blended with 2 tablespoons cold water
 Cold water2 Tablespoon
 Salt To Taste
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 235 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 1.1 g5.7%

Trans Fat 0.1 g

Cholesterol 103.5 mg

Sodium 313.1 mg13%

Total Carbohydrates 7 g2.4%

Dietary Fiber 1.4 g5.8%

Sugars 1.5 g

Protein 39 g77.4%

Vitamin A 15.3% Vitamin C 46.5%

Calcium 5.5% Iron 12.2%

*Based on a 2000 Calorie diet


In a 4-quart or larger electric slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.
Crumble sausages over onion mixture.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, over sausage mixture.
Sprinkle with pepper; pour in vermouth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Lift chicken to a warm deep platter and keep warm.
Blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season sauce to taste with salt; spoon over chicken.
Sprinkle with parsley.