Go Back

Slow Cooker Chicken Osso Bucco

Slow Cooker Chicken Osso Bucco braises bone-in chicken thighs in a rich tomato-vegetable sauce until very tender. Serve it over polenta (or risotto) and finish with bright gremolata for a silky, comforting main.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1 bone-in chicken thighs Use 4-6 thighs for best layering.
tomato base
  • 1 can (14 oz) diced tomatoes
  • 0.5 cup chicken broth
  • 0.5 cup dry white wine
  • 1 tsp tomato paste Measure out 1 teaspoon.
  • 1 bay leaf
  • salt and pepper to taste Season to preference.
vegetables and aromatics
  • 2 carrots, diced
  • 2 celery, diced
  • 1 onion, diced
  • 4 clove garlic, minced Use part for the sauce and part for the gremolata.
  • 2 tsp Italian seasoning
gremolata
  • 0.25 cup fresh parsley
  • 2 clove garlic, minced For gremolata.
  • 1 lemon zest Zest 1 lemon.
serving
  • 1 polenta or risotto Choose polenta or risotto for serving.

Equipment

  • 1 slow cooker

Method
 

Season and prep
  1. Season the bone-in chicken thighs with Italian seasoning, salt, and pepper so the flavors cling as they braise.
  2. Layer the diced carrots, celery, onion, and minced garlic on the bottom of the slow cooker for an even vegetable base.
Build the braise
  1. Stir the tomato paste into the vegetables, then add the diced tomatoes, chicken broth, and dry white wine to form a braising sauce.
  2. Nestle the chicken on top, skin-side up, and tuck the bay leaf into the sauce for added aroma.
Slow cook
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken thighs are very tender and easily pull apart.
Gremolata and serve
  1. Make the gremolata by combining fresh parsley, minced garlic, and lemon zest to create a bright topping.
  2. Discard the bay leaf, then serve the chicken over polenta with sauce spooned over and gremolata scattered on top.

Notes

For best texture, keep the lid closed during the cook and let the sauce thicken naturally until the chicken is tender. Store leftovers in the refrigerator up to 3 days; freeze up to 3 months (gremolata is best fresh). For a lighter option, serve over cauliflower mash or use low-sodium broth.