Chicken with Mushroom Stuffing

• nonstick cooking spray
• 2 tablespoons finely shredded lemon peel Safeway 4 ct For $5.00 thru 02/09
• 1 tablespoon ground sage
• 1 tablespoon seasoned salt
• 1-1/2 teaspoons freshly ground black pepper
• 8 small chicken legs (drumstick-thigh portion) (about 5 pounds), skinned
• 1/4 cup butter
• 4 cups quartered or sliced fresh mushrooms, such as cremini, baby portobello, shiitake, and/or button mushrooms
• 2 cloves garlic, thinly sliced
• 8 cups sourdough bread baguette cut into 1-inch pieces (about 10 ounces)
• 1 cup coarsely shredded carrot (2 medium)
• 1 cup chicken broth
• 1/4 cup chopped walnuts, toasted
• 3 tablespoons snipped fresh Italian parsley

1. 1.
2. Lightly coat the inside of a 6-quart slow cooker with cooking spray.
3. Reserve 1 teaspoon of the lemon peel.
4. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper.
5. Remove three-quarters of the sage mixture and rub onto chicken legs.
6. Place chicken in slow cooker.
7. 2.
8. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender.
9. Stir in remaining sage mixture.
10. Transfer mushroom mixture to a large bowl.
11. Add baguette pieces and carrot.
12. Drizzle with broth, tossing gently to combine.
13. Lightly pack stuffing on top of chicken in cooker.
14. 3.
15. Cover and cook on high-heat setting for 4 to 5 hours.
16. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker.
17. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley.
18. Sprinkle nut mixture over chicken and stuffing before serving.
19. Makes 8 servings.

nonstick cooking spray, lemon peel, ground sage, salt, freshly ground black pepper, chicken, butter, mushrooms, garlic, bread, carrot, chicken broth, walnuts, fresh italian parsley

Taken from www.kraftrecipes.com/recipes/chicken-mushroom-stuffing-147493.aspx (may not work)