Slow-cook something sumptuous and deliver rich restaurant-quality flavor with our crowd-pleasing recipe for Slow-Cooker 'Osso Buco' with Chicken.
What You Need
Original recipe yields 6 servings
2 Tbsp. flour
1/2 tsp. ground black pepper
6 bone-in skinless chicken thighs (2 lb.)
2 Tbsp. olive oil
1/2 cup fat-free reduced-sodium chicken broth
1 can (14.5-oz.) diced tomatoes, undrained
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1 tsp. dried thyme leaves
1 cup each chopped carrots and celery
1 cup ORE-IDA Chopped Onions
6 cloves garlic, minced
2 Tbsp. MINUTE Tapioca
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Let's Make It
Combine flour and pepper in shallow dish. Add chicken, 1 thigh at a time, turning to evenly coat each thigh with flour mixture.
Heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Remove chicken from skillet; cover to keep warm.
Add broth to skillet; cook 2 min., stirring constantly to remove browned bits from bottom of skillet. Remove from heat. Stir in tomatoes, lemon zest, lemon juice and thyme.
Place carrots, celery, onions and garlic in slow cooker sprayed with cooking spray; sprinkle with tapioca. Top with chicken. Pour broth mixture over chicken; cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
Serve over hot cooked rice; sprinkle with chopped fresh parsley.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.