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Main dishes

Chicken with Mushroom Stuffing

Chicken with Mushroom Stuffing recipe
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.
1 min
1 min
8 servings

What You Need

 Nonstick cooking spray
tablespoons  finely shredded lemon peel
 tablespoon ground sage
 tablespoon seasoned salt
teaspoons  freshly ground black pepper
small  chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
cup  butter
cups  quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
cloves  garlic, thinly sliced
cups  sourdough bread baguette cut into 1-inch pieces (about 10 ounces)
cup  coarsely shredded carrot (2 medium)
cup  chicken broth
cup  chopped walnuts, toasted
tablespoons  snipped fresh Italian parsley

Make It

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.

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