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Slow-Cooker Chicken "Osso Buco"

Slow-Cooker Chicken "Osso Buco" recipe
photo by:kraft
Chicken thighs stand in for more traditional (and expensive) veal shanks in this easy slow-cooker version of osso buco.
time
prep:
15 min
total:
6 hr 15 min
servings
total:
4 servings
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posted:
10/27/2004
We used chicken breasts on the bone instead of chicken thighs. Although the meat was extremely tender, we did not care for the flavor at all. It was way too lemony which left no taste of any other flavors. I found myself putting on parmesean cheese and pepper and that still didn't seem to work all that great. Most likely won't make again.
posted:
10/26/2004
I used tomatoe sauce instead of stewed tomatoes it was great and very easy. My 3 year old scarfed it down.
posted:
10/21/2004
i like it
posted:
10/21/2004
This is a superb recipe. I didn't have the Tomato Vinaigrette Dressing so I used Zesty Italian instead and that and the lemon juice gave the gravy an excellent flavor. Making this in a slow cooker is an added bonus!
posted:
10/19/2004
This recipe was very easy to put together and the taste was excellent! I doubled the recipe and shared with another family and they loved it too. I highly recommend it and will definitely make this again. The only thing that I will do diffgerent is add a little bit of water to have more sauce.
posted:
10/19/2004
My family did not care for this, was too lemony and none of the other flavors came through.
posted:
10/19/2004
I made this recipe and found it simple in preparation and execution. Both my husband and I found it too sweet for our taste. I think the Sun Dried Tomato Vinegette caused the end result to be too sweet. I think the chicken should be seasoned before it is coated with flour and the stewed tomatoes are enough for the tomato flavor. We prefer our sweet after our meal, not as a main dish. I would only make this again after I tweaked it to our personal tastes.
posted:
10/18/2004
It is so easy! My husband loved it and I have leftovers for tonight, too! I used large boneless skinless chicken breasts and cut them into quarters. It cooked perfectly tender and the chicken was very moist. A great recipe!
posted:
10/15/2004
My husband really enjoyed this. Made the stovetop version and either "low" on my stove is hotter or the cooking time is too long. 3-3 1/2 hours would have been sufficient. Had to keep it warm in the oven for the last hour. Thinking about doubling amounts of all but chicken and serving it as a very rich soup with a crusty bread.
posted:
10/14/2004
Excellent! I added thin-sliced onions and sliced black olives to the mix and it turned out really well. I also used cooked brown rice to make it healthier. Both my 15 year old and my 9 year old loved it, as did my husband. Definitely a keeper!
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