Lemon Chicken with Stuffing

By ryanmmurano

This is a flavorful and nutritious recipe that requires a small amount of prep time and then goes right in the slow cooker. You'll have a perfectly cooked chicken with minimal effort. Enjoy!

Lemon Chicken with Stuffing
  • 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

  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.

Nutritional Facts

Calories - 385
Carbohydrates - 29g
Saturated Fat - 2g
Protein - 33g
Sodium - 543mg
Dietary Fiber - 2g

main dish dinner