Slow Cooker Chicken with Mushroom Stuffing

Hope Vaillancourt

By
@MissHopie87

Putting the stuffing on top of the chicken in the slow cooker keeps both of them moist and flavorful. This is especially delicious on a cold day!

recipe & photo from: Better Homes and Gardens


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Comments:

Serves:

8

Prep:

40 Min

Cook:

4 Hr 30 Min

Ingredients

nonstick cooking spray
2 Tbsp
finely shredded lemon peel
1 Tbsp
ground sage
1 Tbsp
seasoned salt
1 1/2 tsp
black pepper
8 small
chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
4 c
quartered or sliced fresh mushrooms, such as cremini, baby portobellos, shiitakes, and/or buttons
2 clove
garlic, thinly sliced
1/4 c
butter
8 c
sourdough baguette cut into 1-inch pieces (about 10 ounces)
1 c
coarsely shredded carrot (2 medium)
1 c
chicken broth
1/4 c
chopped walnuts, toasted
3 Tbsp
snipped fresh italian parsley

Directions Step-By-Step

1
Lightly coat the inside of a 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker.
2
Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
3
Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley. Sprinkle nut mixture over chicken and stuffing before serving.

About this Recipe

Course/Dish: Chicken