Chicken With Sourdough-Mushroom Stuffing - cooking recipe

Ingredients

nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1 tablespoon seasoning salt
1 1/2 teaspoons fresh ground black pepper
8 small skinless chicken legs (thigh-drumstick piece)
1/4 cup butter
4 cups fresh mushrooms (quartered or sliced)
2 garlic cloves, thinly sliced
8 cups sourdough baguettes, 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

Preparation

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.
Melt butter in a skillet, add mushrooms and garlic.
Cook and stir 3 to 5 minutes or until just tender.
Stir in 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.