Chicken Osso Bucco
8 boneless skinless thighs
1/4 cup flour
1 medium carrot, finely chopped
1 can (19 oz/540ml) stewed tomatoes
2 tbsp kraft sundried tomato and oregano dressing
1 tbsp freshly sqeezed lemon juice
1 tsp grated lemon peel
1-1/2 cups minute rice, uncooked
Coat chicken with flour.
Place chicken and any remaining flour in slow cooker.
Add all remaining ingredients except rice; stir, cover with lid.
Cook on Low for 6 to 8 hours(high 3 to 4 hours).
Prepare reice as per directions on box.
Stir in chicken mixture to thicken sauce.
Serve over the rice.