Before last week, I’d never had Osso Buco. This version was modified from Food.com, and is described as “a less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco.” Less expensive? Slow-cooker? Yes, please! Besides, this recipe calls for a half cup of wine, and you know I love opening a bottle for a recipe. Cheers!

I had so many questions about osso buco. Like, why is it sometimes spelled “buco” and sometimes “bucco,” and what is gremolata? I still don’t know the answer to the first question, but gremolata is a delicious parsley, garlic, and lemon zest mixture that was the crowning glory of this meal. Whatever you do, don’t skip that part.

Crock Pot Chicken Osso Buco

INGREDIENTS

2 lbs bone-in, skinless chicken thighs
1 teaspoon dried thyme
salt and pepper
1 TBSP olive oil
2 medium onions, chopped
3 medium carrots, peeled, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 bay leaf
1/2 cup red wine
1 (28 ounce) can diced tomatoes with juice

For Gremolata
1/4 cup fresh Italian parsley, finely chopped
1 teaspoon lemon zest
2 garlic cloves, minced

DIRECTIONS

Rub thyme all over chicken thighs, and salt and pepper liberally. Place chicken in Crock Pot.
Heat olive oil in a skillet, and add onions and carrots. Saute about 8 minutes, and add in 6 minced garlic cloves.
Transfer vegetables to slow cooker.
Pour tomatoes with juice on top of sauteed veggies.
Add wine to skillet, and cook a few minutes, until it is reduced by 1/3. Pour wine over top of Crock Pot ingredients.
Cover and cook on LOW 8 hours, or until meat falls off the bone.
Meanwhile, for the gremolata: Combine the chopped parsley, lemon zest, and 2 cloves minced garlic in a small bowl. Cover until chicken is done.
Remove meat from bones, and transfer it to serving bowls. Ladle the sauce over the meat, and top with gremolata.
Serve with risotto or polenta.

FEEDBACK

Sarah

I used bone-in chicken thighs. I was pleasantly surprised by this recipe. It was a good out of the normal slow cooker meal and I would make it again. I pretty much followed the recipe… adding a bit more garlic because you can never have enough:) and serving it over egg noodles. I’ll say this every time but I really am not a fan of precooking anything before it goes into the crock. I made an exception here and I am really glad I did. It is a semi-time consuming recipe with all the dicing and chopping but worth it in the end. I should add that my 10 month old and 2 yo loved this and that is always an added bonus. My husband thought it was good but would have preferred it with beef… he says this every time we eat chicken and I just ignore it and you should too.

Me

Sarah is right, this does take some time to prep, but it’s worth it. You can use any bone-in, skinless cuts of poultry, but don’t use boneless. The flavor will be lacking, and that’s like the best part of this meal.

Continue to Content

Yield: 6 servings

Crock Pot Chicken Osso Buco

Print

Healthy and beautiful, this Crock Pot Chicken Osso Buco makes a delicious dinner!

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

• 2 lbs bone-in, skinless chicken thighs
• 1 teaspoon dried thyme
• salt and pepper
• 1 TBSP olive oil
• 2 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 1/2 cup red wine
• 1 (28 ounce) can diced tomatoes with juice

For Gremolata

• 1/4 cup fresh Italian parsley, finely chopped
• 1 teaspoon lemon zest
• 2 garlic cloves, minced

Instructions

1. Rub thyme all over chicken thighs, and salt and pepper liberally. Place chicken in Crock Pot.
2. Heat olive oil in a skillet, and add onions and carrots. Saute about 8 minutes, and add in 6 minced garlic cloves.
3. Transfer vegetables to slow cooker.
4. Pour tomatoes with juice on top of sauteed veggies.
5. Add wine to skillet, and cook a few minutes, until it is reduced by 1/3. Pour wine over top of Crock Pot ingredients.
6. Cover and cook on LOW 8 hours, or until meat falls off the bone.
7. Meanwhile, for the gremolata: Combine the chopped parsley, lemon zest, and 2 cloves minced garlic in a small bowl. Cover until chicken is done.
8. Remove meat from bones, and transfer it to serving bowls. Ladle the sauce over the meat, and top with gremolata.
9. Serve with risotto or polenta.

Don’t miss a thing! Subscribe, and I’ll shoot you an email for every new post!