Slow Cooker Rosemary and Red Pepper Chicken

Ingredients

• 1.5 tablespoons cornstarch 
• 2 teaspoons rosemary dried
• 0.3 cup mirin dry
• 0.3 cup mirin dry
• 0.3 cup parsley fresh chopped
• 4 cloves garlic minced
• 0.3 teaspoon pepper 
• 8 ounces turkey sausage italian
• 1 small onion thinly sliced
• 0.5 teaspoon oregano dried
• 1 medium bell pepper red seeded thinly sliced
• 8 servings salt to taste
• 4 ounce chicken breast halves boneless skinless
• 2 tablespoons water cold

Equipment

• bowl
• slow cooker

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.
2. Sprinkle with pepper.
3. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
4. Transfer chicken to a warm, deep platter, and cover to keep warm.
5. 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.