- 8
Ingredients
- Nonstick cooking spray
- 2 tablespoons finely shredded lemon peel
- 1 tablespoon ground sage
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 8 small whole chicken legs (drumstick and thigh), skinned (about 5 pounds)
- 1/4 cup olive oil
- 4 cups quartered or sliced fresh cremini, shiitake, and/or button mushrooms
- 2 cloves garlic, thinly sliced
- 8 cups sourdough baguette cut into 1-inch pieces (12 to 14 ounces)
- 1 cup coarsely shredded carrot
- 1 cup reduced-sodium chicken broth
- 1/4 cup chopped walnuts, toasted
- 1/4 cup snipped flat leaf Italian parsley
Preparation
Step 1
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 combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs. Place chicken legs in slow cooker.
2. Meanwhile, heat oil in a large skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Place bread cubes and carrot in a large bowl; add mushroom mixture. Drizzle with chicken broth, tossing gently.
3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 3-1/2 to 4 hours.
4. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker.
5. Combine reserved lemon peel, walnuts and parsley; sprinkle atop chicken and stuffing. Makes 8 (1 chicken leg and 2/3 cup stuffing) servings.
Nutrition Facts Per Serving:
Servings Per Recipe: 8
Calories: 385
Protein(gm): 33
Carbohydrate(gm): 29
Fat, total(gm): 15
Cholesterol(mg): 104
Saturated fat(gm): 2
Monosaturated fat(gm): 7
Polyunsaturated fat(gm): 4
Dietary Fiber, total(gm): 2
Sugar, total(gm): 2
Sodium(mg): 543
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 2
Lean Meat(d.e): 4
Fat(d.e): 1