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Combine ingredients as directed in Dutch oven or large deep skillet instead of the slow cooker. Bring to boil on medium-high heat; cover. Simmer on low heat 4 to 5 hours or until chicken is done (165ºF), stirring occasionally. Serve over rice.
Serve over hot cooked noodles or white rice instead of the brown rice.
The colorful carrots provide a good source of vitamin A in this low-calorie low-sodium meal that's also low in fat. And since it's made in a slow cooker, it allows you more time to spend with your family.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was very good! My daughter did not like the carrot taste (but she is a very picky eater). I used the crock pot and mine came out like a stew (the chicken was so tender). Next time, I am going to double the can of stewed tomatoes and take out the carrot and see what happens.
This was very good, even my kids loved it. I added a 28 oz can of stewed tomatoes and a little bit of chicken stock so it was a little soupy but the couscous I served it with soaked it right up.
How can this recipe be called "Osso Buco" if it doesn't have veal or bones??