slow cooker chicken with mushroom stuffing

Name: Slow Cooker Chicken with Mushroom Stuffing
Prep time: 40 min
Cook time: 4 h 30 min
Yield: 8
Ingredients: - nonstick cooking spray; 2 tablespoon(s) finely shredded lemon peel; 1 tablespoon(s) ground sage; 1 tablespoon(s) seasoned salt; 1 1/2 teaspoon(s) black pepper; 8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned; 4 cup(s) quartered or sliced fresh mushrooms, such as cremini, baby portobellos, shiitakes, and/or buttons; 2 clove(s) garlic, thinly sliced; 1/4 cup(s) butter; 8 cup(s) sourdough baguette cut into 1-inch pieces (about 10 ounces); 1 cup(s) coarsely shredded carrot (2 medium); 1 cup(s) chicken broth; 1/4 cup(s) chopped walnuts, toasted; 3 tablespoon(s) snipped fresh italian parsley

(1 RATING)

165 Pinches 1 Photo

Hope Vaillancourt

Las Vegas, NV

Updated on Jan 9, 2012

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

Rate

prep time 40 Min

cook time 4 Hr 30 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make slow cooker chicken with mushroom stuffing

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.

Step 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.
Step 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.
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