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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.
time
prep:
1 min
total:
1 min
servings
total:
8 servings

What You Need

 Nonstick cooking spray
2
tablespoons  finely shredded lemon peel
1
 tablespoon ground sage
1
 tablespoon seasoned salt
1-1/2
teaspoons  freshly ground black pepper
8
small  chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
1/4
cup  butter
4
cups  quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
2
cloves  garlic, thinly sliced
8
cups  sourdough bread baguette cut into 1-inch pieces (about 10 ounces)
1
cup  coarsely shredded carrot (2 medium)
1
cup  chicken broth
1/4
cup  chopped walnuts, toasted
3
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.

K:63164v0:147493     Copyright - © [1994-2013] Meredith Corporation
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