Make chicken seem elegant with this slow-cooked delight. Your home will fill with the aroma of chicken and stuffing chock full of mushrooms and garlic. Drumsticks are rubbed with sage, lemon, salt, and pepper. Sourdough stuffing is then layered in a crockpot on top of the chicken and slow cooked to perfection. This will be easily become a family favorite.
Nutrition Facts * Servings Per Recipe 8 servings * Calories412, * Total Fat (g)17, * Saturated Fat (g)5, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)4, * Cholesterol (mg)146, * Sodium (mg)1450, * Carbohydrate (g)27, * Total Sugar (g)2, * Fiber (g)3, * Protein (g)39, * Vitamin C (DV%)17, * Calcium (DV%)7, * Iron (DV%)19, * Percent Daily Values are based on a 2,000 calorie diet
ingredients
- 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 (thigh-drumstick piece), skinned (about 5 pounds)
- 1/4 cup butter
- 4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
- 2 cloves garlic, thinly sliced
- 8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
- 1 cup coarsely shredded carrot
- 1 cup chicken broth
- 1/4 cup chopped walnuts, toasted
- 3 tablespoons snipped flat leaf Italian parsley
directions
-
Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs. Place chicken in slow cooker.
- Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.
- Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.
- Transfer stuffing and chicken to a platter.
- In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. Makes 8 servings.
