Slow Cooker Chicken with Mushroom Stuffing

Hope Vaillancourt


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

pinch tips: How to Brown Chicken





40 Min


4 Hr 30 Min


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
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

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.
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.
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