Recipe and Photo by: Better Homes and Gardens
It's like Thanksgiving in a slow cooker! Sage and lemon-rubbed chicken legs pair with mushroom stuffing for a one-pot dish you can't wait to come home to.
finely shredded lemon peel
tablespoon seasoned salt
freshly ground black pepper
chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
garlic, thinly sliced
sourdough bread baguette cut into 1-inch pieces (about 10 ounces)
coarsely shredded carrot (2 medium)
chopped walnuts, toasted
snipped fresh Italian parsley
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. Makes 8 servings.
nutritional info per serving
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