Chicken With Sourdough-mushroom Stuffing

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• nonstick cooking spray
• 2 tablespoons finely shredded lemon peel
• 1 tablespoon ground sage
• 1 tablespoon seasoning salt
• 1 1/2 teaspoons fresh ground black pepper
• 8 small skinless chicken legs (thigh-drumstick piece)
• 1/4 cup butter
• 4 cups fresh mushrooms (quartered or sliced)
• 2 garlic cloves, thinly sliced
• 8 cups sourdough baguettes, cut into 1-inch pieces (about 10 oz.)
• 1 cup coarsely shredded carrot
• 1 cup chicken broth
• 1/4 cup chopped walnuts, toasted
• 3 tablespoons snipped flat-leaf italian parsley

Recipe

• 1 lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. reserve 1 teaspoon of the lemon peel. in a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. remove 3/4 of the mixture and rub onto chicken legs. place chicken in slow cooker.
• 2 melt butter in a skillet, add mushrooms and garlic.
• 3 cook and stir 3 to 5 minutes or until just tender.
• 4 stir in sage mixture.
• 5 transfer mushroom mixture to a large bowl. add bread cubes, and shredded carrot. drizzle with chicken broth, tossing gently.
• 6 lightly pack stuffing on top of chicken. cover and cook on high-heat setting for 4 to 5 hours.
• 7 transfer stuffing and chicken to a platter.
• 8 in a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken.