Slow Cooker Chicken Thighs Osso Buco

Skinny Slow Cooker Chicken Thighs Osso Buco

Skinny Slow Cooker Chicken Thighs Osso Buco

This is the first recipe I’ve tried from my new Weight Watchers One Pot Cookbook.

I gotta say, it’s a grand slam outta the park winner.

Easy. Healthy. Delectable.

The recipe name – Chicken Thighs Osso Buco –  is a little misleading since according to Wikipedia, Osso Buco is Italian for “bone with a hole” (osso bone, buco hole) and refers to the marrow hole at the center of a cross-cut veal shank.

Since there was neither a bone nor a hole to be found in the boneless skinless chicken thighs I used to prepare this dish, I think it’s safe to assume that “osso buco” is referring to the preparation style…

Braised with tomatoes, carrots, celery and onions and topped with chopped a combination of garlic, parsley and lemon zest, called Gremolata.

Skinny on Slow Cooker Chicken Thighs Osso Buco

You simply prepare the vegetables, stir them together in the slow cooker and snuggle the chicken down in the mixture. In a few hours your dinner is ready and waiting!

I served these luscious slow cooker osso buco chicken thighs with mashed potatoes and roasted broccoli and cauliflower. This recipe is definitely going in my “Make Again” file.


3.3 from 3 reviews
Skinny Slow Cooker Chicken Thighs Osso Buco Recipe
Prep time
Cook time
Total time
Simple and delicious slow cooker boneless skinless chicken thighs braised in tomatoes, carronts, onions and celery
Serves: 4
  • 1 can (14.5 ounces) diced tomatoes
  • ½ cup reduced sodium chicken broth
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • ½ cup finely chopped onion
  • 3 sprigs flat leaf parsley
  • 2 teaspoons minced garlic, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 boneless skinless chicken thighs (5 ounces each)
  • ½ teaspoon grated lemon zest
  • 1-1/2 teaspoons chopped flat-leaf parsley
  1. In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, parsley, 1 teaspoon garlic, salt and pepper.
  2. Snuggle the chicken thighs into the vegetable mixture.
  3. Cover and cook on LOW for 4 to 6 hours or until the chicken and vegetables are tender.
  4. With a slotted spoon, transfer the chicken thighs to a serving dish. Discard the parsley sprigs.
  5. With a slotted spoon, transfer the vegetables to a bowl.
  6. In a small bowl, mix together the remaining teaspoon of garlic, lemon zest and chopped parsley.
  7. Stir half the parsley mixture into the vegetables.
  8. 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

This would also be delicious served with whole wheat couscous, rice or pasta.

Source: slightly adapted fromWeight Watchers One Pot Cookbook.

*PointsPlus® for slow cooker chicken thighs osso buco calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Links to Other Blogs & Websites:

Southern Slow Cooker Chicken & Grits – a delicious soupy combination of grits, chicken and vegetables for the slow cooker with 7 WW PointsPlus value from Weight Watchers

Slow Cooker Chicken Thighs Bouillabaisse Style – healthy and delicious with just 4 WW PointsPlus Value from Good Housekeeping

Slow Cooker Chicken Thighs & Sausage – hearty and delicious with just 7 WW PointsPlus Value from Taste of Home

Slow Cooker Greek Chicken Stew – loaded with delectable Mediterranean flavor with only 5 WW PointsPlus Value from LaaLoosh

Crock Pot Chicken a al Criolla – boneless skinless chicken thighs stewed with bell peppers, onions, garlic, tomatoes, olives, cilantro and spices and served over rice with 9 WW PointsPlus from SkinnyTaste

If you liked slow cooker chicken thighs osso buco you might also like:

Slow Cooker Braised Chicken Thighs
Skinny and Delicious Southwestern Slow Cooker Chicken
Slow Cooker Chicken Marbella 

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  1. Joanne T Ferguson says

    FANTASTIC recipe! TRUE!
    Made this yesterday and is WHOO HOO
    Love the ease, versatility and simplicity, works for me!
    Thank you as I thoroughly enjoyed finding and making this recipe!

  2. says

    If I ever make this again – dialing down the onion. Way too much for my preference. After slow cooking for 7 hours or so, I pulled the dish, set it aside because it was dinner the next day before finishing it off. Ended up re-heating it in an attempt to reduce – wayyyyy too soupy. It finally got to a good consistency, but the onion just killed it for me. There has to be better recipes out there.

  3. CZ says

    I have to agree with Daisy, there was a bit too much onion for my liking and I only put half an onion. Also, not sure what slow cooker this writer has but it definitely does not take 4 hours on low. After 2-3 hours I noticed my chicken was still raw so I upped the setting to high for about 2 hours. The sauce never really thickened and I followed the recipe to a T. It was a bit bland but after I added a ton of spices it was edible. I really wanted to like this recipe but sadly I did not.

  4. Kristen Goodban says

    I made this and used a can of diced tomato with jalapenos instead of just plain old tomatoes, used diced fresh zucchini instead of celery and used the cilantro that you can buy at walmart in the frozen section that is in tiny cubes, I used four of those. I kept it in the crock pot 6 hours on low setting, and at the end added a water and flour mixture to thicken it all. It was delicious.. had a bite to it with the cilantro and jalapenos and the chicken was falling apart. Put it over some egg noodles.. I would make this again definitely. Just decided to put my own twist on it.

    • says

      Hi Kristen,

      I love what you did to the recipe to give it a zesty Mexican twist! I’ve never tried those frozen cilantro cubes, but think I want to pick some up to have in the freezer when I’m out of the fresh stuff. Thanks for sharing.

  5. Becca says

    Just read the reviews on this one and am surprised at the negatives, as it’s become a real beloved staple for me. I switch it around frequently – add other/different veggies, various spice combos (it’s very good curried, like chicken tikka, with Mexican seasonings, or lots of garlic and french provencal spice, etc. etc.) – I think of it as a base for lots of variation. Simple, healthy, cheap, very low cal – what’s not to love?

    • says

      Hi Becca,

      Thanks for leaving such a thoughtful comment. I’ve come to learn that cooking, recipes and food are very subjective. What one person thinks is bland, another finds too spicy! I appreciate you sharing all your recipe variations. At its heart, that is what I believe cooking is all apart. Taking a recipe and then changing it up and making it your own. I want to try your chicken tikka and provencal variations. Sounds delicious :-)

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