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Chicken with Sourdough-Mushroom Stuffing

Dress up chicken and stuffing with big chunks of sourdough bread and mushrooms. Finish off this slow cooked main dish with fresh gremolata. The lemon-peel, parsley, and chopped-walnut topping give it a fantastic citrusy flavor.

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  • Makes: 8 servings
  • Prep: 40 mins
  • Cook: 4 hrs on high

Chicken with Sourdough-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 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. Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.
  3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.
  4. Transfer stuffing and chicken to a platter.
  5. In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. Makes 8 servings.

Nutrition Facts (Chicken with Sourdough-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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