Slow Cooker Rosemary and Red Pepper Chicken Recipe

Jessica Published March 22, 2020


How To Make Slow Cooker Rosemary and Red Pepper Chicken

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430 mins
430 mins


  • 1 small onion thinly sliced
  • 1 medium red bell pepper seeded and thinly sliced
  • 4 cloves garlic minced
  • 2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 8 oz. turkey Italian sausages casings removed
  • 8 (4 oz.) skinless, boneless chicken breast halves
  • 1/4 tsp coarsely ground pepper
  • 1/4 cup dry vermouth
  • 1 1/2 tbsp cornstarch
  • 2 tbsp cold water
  • salt to taste
  • 1/4 cup fresh parsley chopped


  • In a 5 to 6 qt. 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.
  • 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.


A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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