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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. 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 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.
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