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Slow-Cooker Chicken "Osso Buco"

Slow-Cooker Chicken "Osso Buco" recipe
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kraft
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What You Need

8 boneless skinless chicken thighs (1 lb./450 g)
1/4 cup flour
1 carrot, finely chopped
1 can (19 fl oz/540 mL) stewed tomatoes, undrained
2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1 tsp. lemon zest
1 Tbsp. lemon juice
2 cups instant brown rice, uncooked

Make It

TOSS chicken with flour in slow cooker.

ADD all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

COOK rice as directed on package. Stir chicken mixture until sauce is thickened. Serve over rice.

kraft kitchens tips

Make Ahead
Prepare as directed; cool completely. Place in freezer container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw in refrigerator overnight. When ready to serve, place in microwaveable bowl. Microwave on HIGH until heated through, stirring occasionally.
Substitute
Don't have rice on hand? Serve over hot cooked whole wheat noodles instead.
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use what's on hand

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