Crockpot Chicken with Mushrooms
Some may think the crockpot is just for the winter but I beg to differ. What could be better than spending the day at the beach and coming home to dinner waiting for you? Not much. :)
Chicken with Mushroom Stuffing
Prep: 40 minutes
Cook: 4 to 5 hours (high)
Ingredients
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
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 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
Directions
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 stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker.
2. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
3. Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley. Sprinkle nut mixture over chicken and stuffing before serving. Makes 8 servings
Nutrition facts per serving:
Calories 412
Total Fat (g) 17
Saturated Fat (g) 5
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 4
Cholesterol (mg) 146
Sodium (mg) 1450
Carbohydrate (g) 27
Total Sugar (g) 2
Fiber (g) 3
Protein (g) 39
Vitamin C (DV%) 17
Calcium (DV%) 7
Iron (DV%) 19
Starch (d.e.) 1.5
Vegetables (d.e.) .5
Lean Meat (d.e.) .5
Chicken with Mushroom Stuffing
Prep: 40 minutes
Cook: 4 to 5 hours (high)
Ingredients
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
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 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
Directions
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 stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker.
2. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
3. Cover and cook on high-heat setting for 4 to 5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine reserved 1 teaspoon lemon peel, the walnuts and parsley. Sprinkle nut mixture over chicken and stuffing before serving. Makes 8 servings
Nutrition facts per serving:
Calories 412
Total Fat (g) 17
Saturated Fat (g) 5
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 4
Cholesterol (mg) 146
Sodium (mg) 1450
Carbohydrate (g) 27
Total Sugar (g) 2
Fiber (g) 3
Protein (g) 39
Vitamin C (DV%) 17
Calcium (DV%) 7
Iron (DV%) 19
Starch (d.e.) 1.5
Vegetables (d.e.) .5
Lean Meat (d.e.) .5
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