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.
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.
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.
Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.
Transfer stuffing and chicken to a platter.
In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. Makes 8 servings.