• 8 Ratings

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.

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 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.

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  • 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.

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  • Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.

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  • Transfer stuffing and chicken to a platter.

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  • In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. Makes 8 servings.

Nutrition Facts

412 calories; total fat 17g; saturated fat 5g; polyunsaturated fat 4g; monounsaturated fat 5g; cholesterol 146mg; sodium 1450mg; potassium 680mg; carbohydrates 27g; fiber 3g; sugar 2g; protein 39g; vitamin a 2187IU; vitamin c 10mg; thiaminmg; riboflavin 1mg; niacin equivalents 14mg; vitamin b6mg; folate 85mcg; vitamin b12mcg; calcium 71mg; iron 3mg.

Reviews

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