Slow Cooker: Chicken with Mushroom Stuffing
Chicken with Mushroom Stuffing
2 Tbsp finely shredded lemon peel
1 Tbsp grounds sage
1 Tbsp seasoned salt
1 1/2 tsp pepper
8 small chicken legs, skinned
4 c quartered or sliced fresh mushrooms
2 cloves garlic, thinly sliced
1/4 c butter
8 c sourdough baguette cut into 1-in pieces (10 ounces)
1 c coarsely shredded carrot
1 c chicken broth
1/4 c chopped walnuts, toasted
3 Tbsp snipped fresh italian parsley
1. Lightly coat inside of slow cooker with cooking spray. Reserve 1 tsp lemon peel. Combine remaining lemon peel, sage, seasoned salt, and pepper. Rub 3 Tbsp sage mixture onto chicken legs. Place legs in cooker.
2. In a large skillet cook mushrooms and garlic in hot butter over medium heat for 3-5 minutes or until just tender. Stir in the remaining Tbsp sage mixture. Transfer mushroom mixture into 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 4-5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine the reserved lemon peel, walnuts, and parsley. Before serving, sprinkle nut mixture over chicken and stuffing.
Yield: 8 main dish servings
From Better Homes and Gardens New Cookbook
Ken's Rating: ****
Chalsea's Rating: ****
I love slow cooker meals! The smells, the ease, the taste! However, I do hate how they look so unappetizing. Don't let this one fool you, it's so tasty and the chicken is so moist it just falls off the bone. I served it with a side of steamed broccoli. Fabulous!
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