Chicken Scarpariello (User Rating: 5-Star)

• 1/2 pound(s) hot or sweet Italian sausage links, cut into 1 1/2-inch pieces
• 1 medium onion, chopped
• 2 clove(s) garlic, crushed with press
• 2 tablespoon(s) tomato paste
• 2 tablespoon(s) balsamic vinegar
• 1 teaspoon(s) dried Italian seasoning or dried thyme
• 1 pint(s) grape tomatoes
• 1 package(s) (8-ounce) cremini mushrooms
• 4 Boneless/skinless chicken breasts, 2 boneless/skinless thighs, 2 legs
• Salt and pepper

1. In 12-inch nonstick skillet, cook sausage pieces about 6 minutes over medium heat until well browned, turning occasionally. With tongs or slotted spoon, transfer sausages to 5-1/2 quart slow cooker. Add onion to skillet and cook 4 minutes or until slightly softened. Stir in garlic and cook 1 minute, stirring. Remove skillet from heat; stir in tomato paste, vinegar, and Italian seasoning until blended, then add tomatoes and mushrooms. Spoon vegetable mixture into slow cooker and stir to combine.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In same skillet, cook chicken pieces (in 2 batches, if necessary) over medium-high heat until well browned, about 10 minutes. Place chicken on top of vegetable mixture in slow cooker. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. Skim fat from juices before serving.

sweet italian sausage, onion, garlic, tomato paste, balsamic vinegar, italian seasoning, grape tomatoes, cremini mushrooms, chicken breasts, salt

Taken from www.epicurious.com/recipes/member/views/chicken-scarpariello-user-rating-5-star-50124964 (may not work)