SLOW COOKER CHICKEN WITH MUSHROOM STUFFING

Slow Cooker Chicken with Mushroom Stuffing image

Provided by Hope Vaillancourt

Categories Chicken

Time 5h10m

Number Of Ingredients 14

Previous Next

nonstick cooking spray
2 Tbsp finely shredded lemon peel
1 Tbsp ground sage
1 Tbsp seasoned salt
1 1/2 tsp black pepper
8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
4 c quartered or sliced fresh mushrooms, such as cremini, baby portobellos, shiitakes, and/or buttons
2 clove garlic, thinly sliced
1/4 c butter
8 c sourdough baguette cut into 1-inch pieces (about 10 ounces)
1 c coarsely shredded carrot (2 medium)
1 c chicken broth
1/4 c chopped walnuts, toasted
3 Tbsp snipped fresh italian parsley

Steps:

1. Lightly coat the inside of a 6-quart slow cooker with cooking spray. 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.
2. 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.
3. 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.