In a Slow Cooker
Chicken Thighs Osso Buco
1 (14 ½-ounce) can diced tomatoes
¼ cup reduced-sodium chicken broth
1 small carrot, cut into ¼-inch slices
1 small onion, finely chopped
3 sprigs + 1½ tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
4 (5-ounce) skinless chicken thighs, trimmed
½ teaspoon grated lemon zest
1 Combine tomatoes, broth, carrot, onion, parsley sprigs, half of garlic, the salt, and pepper in 5- or 6-quart slow cooker; nestle chicken in vegetables. Cover and cook until chicken is cooked through and vegetables are softened, about 4 hours on low.
2 With slotted spoon, transfer chicken to platter; discard parsley sprigs. With slotted spoon, transfer vegetables to bowl.
3 Mix together chopped parsley, the lemon zest, and remaining garlic; stir half of parsley mixture into vegetables. Serve chicken and vegetables sprinkled with remaining parsley mixture.
PER SERVING (1 chicken thigh, ¼ cup vegetables, and 1 tablespoon sauce): 150 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 49 mg Chol, 436 mg Sod, 9 g Carb, 5 g Sugar, 2 g Fib, 15 g Prot, 38 mg Calc.
HEALTHY EXTRA
Serve the osso buco with a bowl of whole wheat couscous (²⁄3 cup cooked whole wheat couscous per serving will increase the PointsPlus value by 3).