Chicken With Sourdough-Mushroom Stuffing

• nonstick cooking spray
• finely shredded lemon peel2 tablespoons
• ground sage↗1 tablespoon
• seasoning salt↗1 tablespoon
• fresh ground black pepper↗1 1⁄2 teaspoons
• small skinless chicken legs↗8

  thigh-drumstick piece

• butter↗1⁄4 cup
• fresh mushrooms4 cups

  quartered or sliced

• garlic cloves↗2

  thinly sliced

• sourdough baguettes↗8 cups

  cut into 1-inch pieces (about 10 oz.)

• coarsely shredded carrot1 cup
• chicken broth↗1 cup
• chopped walnuts1⁄4 cup

  toasted

• snipped flat-leaf Italian parsley3 tablespoons

Step-by-step instructions

1. 1

   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.

2. 2

   Melt butter in a skillet, add mushrooms and garlic.

3. 3

   Cook and stir 3 to 5 minutes or until just tender.

4. 4

   Stir in sage mixture.

5. 5

   Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.

6. 6

   Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.

7. 7

   Transfer stuffing and chicken to a platter.

8. 8

   In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken.