Slow Cooker Rosemary and Red Capsicum Chicken

Slow Cooker Rosemary and Red Capsicum Chicken


89 people made this

About this recipe: 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.


Serves: 8 

  • 1 small onion, thinly sliced
  • 1 medium red capsicum, seeded and thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon dried oregano
  • 230g turkey Italian sausages, casings removed
  • 8 (110g) skinless, boneless chicken breast halves
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup (60ml) dry vermouth
  • 1 1/2 tablespoons corn flour
  • 2 tablespoons cold water
  • 1/2 teaspoon salt to taste
  • 1/4 cup chopped fresh parsley

Prep:20min  ›  Cook:7hr  ›  Ready in:7hr20min 

  1. In a 5 to 6 litre slow cooker, combine onion, capsicum, 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 corn flour and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate