Chicken Osso Bucco

Ingredients

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.