Chicken Osso Bucco

Makes 4 Servings


8 boneless skinless chicken thighs
1/4 cup flour
1 carrot, finely chopped
1 can (14 1/2 oz.) stewed tomatoes, undrained
2 Tbsps sun-dried tomato vinaigrette dressing
1 tsp lemon peel, grated
1 Tbsp fresh lemon juice
1 1/2 cups Minute® Premium Rice, uncooked


  • Coat chicken with flour. Place chicken and any remaining flour in slow cooker.
  • Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours).
  • Prepare rice as directed on package. Stir chicken mixture to thicken sauce. Serve over rice. Makes 4 servings.
  • Use Your Stove: Assemble ingredients as directed in Dutch oven or large saucepot instead of in the slow cooker. Bring to boil on medium-high heat. Cover with a tight-fitting lid. Reduce heat to low; simmer 4 to 5 hours or until chicken is cooked through, stirring occasionally. Cook rice as directed on package. Serve with chicken mixture.