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Slow Cooker Chicken Thighs Osso Buco

Written By Lina

Slow Cooker Chicken Thighs Osso Buco
Serves: 4

  • 1 can (14.5 ounces) diced tomatoes
  • ½ cup reduced sodium chicken broth
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • ½ cup finely chopped onion
  • 3 sprigs flat leaf parsley
  • 2 teaspoons minced garlic, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 boneless skinless chicken thighs (5 ounces each)
  • ½ teaspoon grated lemon zest
  • 1-1/2 teaspoons chopped flat-leaf parsley


  1. In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, parsley, 1 teaspoon garlic, salt and pepper.
  2. Snuggle the chicken thighs into the vegetable mixture.
  3. Cover and cook on LOW for 4 to 6 hours or until the chicken and vegetables are tender.
  4. With a slotted spoon, transfer the chicken thighs to a serving dish. Discard the parsley sprigs.
  5. With a slotted spoon, transfer the vegetables to a bowl.
  6. In a small bowl, mix together the remaining teaspoon of garlic, lemon zest and chopped parsley.
  7. Stir half the parsley mixture into the vegetables.
  8. Top the chicken with the vegetables and remaining parsley mixture and serve.

Cook’s Notes
Nutritional Estimates Per Serving (1/4th): 150 calories, 6 g fat, 9 g carbs, 2 g fiber, 15 g protein and 4 WW PointsPlus Value