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Chicken with Mushroom Stuffing

Chicken and stuffing are always a popular dinner duo. Slow cooking makes this meal convenient to make, but the presentation is sophisticated.

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  • Makes: 8 servings
  • Prep: 40 mins
  • Cook: 4 hrs to 5 hrs (high)

Chicken with Mushroom Stuffing

Directions

  1. Line a 5-1/2- to 6-quart slow cooker with a disposable cooker liner. Lightly coat liner with cooking spray; set aside. 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.
  1. 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.
  1. 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. Makes 8 servings

Nutrition Facts (Chicken with Mushroom Stuffing)

  • Per serving:
  • 412 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 4 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 146 mg chol.,
  • 1450 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 39 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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