Chicken and Italian sausage, slow-cooked with red peppers, onions, and rosemary. This is served as a pulled sandwich on buns.
-By Carrie (Strommen) Lennie
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 tsp dried rosemary
½ tsp dried oregano
8 oz bulk Italian sausage (no casings)
8 (4-oz) chicken breasts
¼ tsp coarsely ground pepper
¼ cup dry vermouth
salt to taste
- 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 5-7 hours or until chicken is tender and cooked through.
- With a fork and knife, pull and cut apart chicken until it’s shredded.
- Serve on buns.