Ingredients For slow cooker chicken with mushroom stuffing
nonstick cooking spray
finely shredded lemon peel
1 1/2 tsp
chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
quartered or sliced fresh mushrooms, such as cremini, baby portobellos, shiitakes, and/or buttons
garlic, thinly sliced
sourdough baguette cut into 1-inch pieces (about 10 ounces)
coarsely shredded carrot (2 medium)
chopped walnuts, toasted
snipped fresh italian parsley
How To Make slow cooker chicken with mushroom stuffing
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Slow Cooker Chicken with Mushroom Stuffing: