Skinny slow cooker chicken thighs osso buco

PREP TIME: 20 mins

COOK TIME: 6 hours

Simple and delicious slow cooker boneless skinless chicken thighs braised in tomatoes, carrots, onions and celery

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Name: Skinny slow cooker chicken thighs osso buco
Prep time: 30 min
Cook time: 6 h
Total time: 6 h
Yield: 4
Cuisine: not set
Ingredients: 2 Celery chopped; 2 Carrot chopped; 1 can tomatoes diced 14.5oz; 1/2 cup Chicken broth; 1/2 cup Finely chopped onions; 3 sprigs Fresh parsley chopped; 1 Lemon zest for topping; 3 tablespoons garlic minced reserve 1 tbsp for topping

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INGREDIENTS

2 Celery chopped
2 Carrot ; chopped
1 can tomatoes diced ; 14.5oz
1/2 cup Chicken broth
1/2 cup Finely chopped onions
3 sprigs Fresh parsley chopped
1 Lemon zest ; for topping
3 tablespoons garlic minced ; reserve 1 tbsp for topping

Servings

INSTRUCTIONS

In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, parsley, 2 Tablespoons garlic, Italian seasoning, salt and pepper.

Snuggle the chicken thighs into the vegetable mixture.

Cover and cook on LOW for 4 to 6 hours or until the chicken and vegetables are tender.

With a slotted spoon, transfer the chicken thighs to a serving dish. Discard the parsley sprigs.

With a slotted spoon, transfer the vegetables to a bowl.

In a small bowl, mix together the remaining teaspoon of garlic, lemon zest and chopped parsley.

Stir half the parsley mixture into the vegetables.

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

I serve this over store bought mashed potatoes, but it would also be delicious served with whole wheat couscous, rice or pasta.

NOTES

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Skinny slow cooker chicken thighs osso buco

2 Celery chopped
2 Carrot chopped
1 can tomatoes diced 14.5oz
1/2 cup Chicken broth
1/2 cup Finely chopped onions
3 sprigs Fresh parsley chopped
1 Lemon zest for topping
3 tablespoons garlic minced reserve 1 tbsp for topping

In a 5- or 6-quart slow cooker,      combine the tomatoes, chicken broth, carrot, celery, onion, parsley, 2 Tablespoons      garlic, Italian seasoning, salt and pepper.
Snuggle the chicken thighs into the      vegetable mixture.
Cover and cook on LOW for 4 to 6 hours      or until the chicken and vegetables are tender.
With a slotted spoon, transfer the      chicken thighs to a serving dish. Discard the parsley sprigs.
With a slotted spoon, transfer the      vegetables to a bowl.
In a small bowl, mix together the      remaining teaspoon of garlic, lemon zest and chopped parsley.
Stir half the parsley mixture into the      vegetables.
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
 
 I serve this over store bought mashed potatoes, but it would also be delicious served with whole wheat couscous, rice or pasta.

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 4 Servings

Calories: 363
Calories from Fat: 209 (58%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 5g
Cholesterol 115mg		35 %
Sodium 131.7mg		5 %
Potassium 512.6mg		13 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 6g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 363

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