Slow Cooker Chicken Osso Buco Recipes

Steps:

• Toss chicken with flour; place in slow cooker sprayed with cooking spray.
• Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture until sauce is thickened. Serve over rice.

Steps:

• Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
• Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
• Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
• Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Steps:

• Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
• Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
• Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Steps:

• 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).

Steps:

• Remove and discard excess fat and skin from chicken.
• Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
• Heat half the oil in a large pan; cook chicken in batches until browned.
• Drain on paper towel.
• Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
• Add the reserved flour and paste and cook stirring for about 1 minute.
• Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
• Return the chicken to the pan and simmer covered for approximately.
• 1-1/4 hours.
• Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
• Just before serving sprinkle the gremolada over.
• GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

Steps:

• Salt and pepper thighs and saute in 1T. olive oil.
• Chop onion, carrot, celery and garlic into a fine mince.
• Remove chicken thighs when brown on both sides.
• Add veggies to pan and cook till soft.
• Deglaze pan with red wine and reduce by half.
• Add tomato sauce, diced tomatoes, oregano and rosemary.
• Cook till bubbly then add thighs back to the pan.
• Simmer 40-60 minutes.
• Meanwhile combine chopped parsley, lemon zest and chopped garlic.
• Before serving add the last 3 ingredients.