• 3 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
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  • 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

412 calories; 17 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 146 mg cholesterol; 1450 mg sodium. 680 mg potassium; 27 g carbohydrates; 3 g fiber; 2 g sugar; 39 g protein; 2187 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 14 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 3 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0