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Nonstick cooking spray
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2
tablespoons finely shredded lemon peel
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1
tablespoon ground sage
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1
tablespoon seasoned salt
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1 1/2
teaspoons freshly ground black pepper
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8
small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
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1/4
cup butter
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4
cups quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
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2
cloves garlic, thinly sliced
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8
cups sourdough baguette cut into 1-inch pieces (about 10 ounces)
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1
cup coarsely shredded carrot (2 medium)
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1
cup chicken broth
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1/4
cup chopped walnuts, toasted
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3
tablespoons snipped fresh Italian parsley
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.
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.
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. Makes 8 servings
- Servings Per Recipe 8,
- Calories 412,
- Protein (gm) 39,
- Carbohydrate (gm) 27,
- Fat, total (gm) 17,
- Cholesterol (mg) 146,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 2187,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1450,
- Potassium (mg) 680,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Vegetables () 1,
- Starch () 2,
- Lean Meat () 5,
- Percent Daily Values are based on a 2,000 calorie diet
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