Nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
½ teaspoon seasoned salt
½ teaspoon freshly ground black pepper
8 small whole chicken legs (drumstick and thigh), skinned (about 5 pounds)
¼ 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 to 1-inch pieces (12 to 14 ounces)
1 cup coarsely shredded carrot
1 cup reduced-sodium chicken broth
¼ cup chopped walnuts, toasted
¼ cup snipped fresh Italian (flat leaf) parsley
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 ¾ of the mixture and rub onto chicken legs. Place chicken legs in slow cooker.
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.
Pack stuffing on top of chicken. Cover and cook on high-heat setting for 3- ½ to 4 hours
Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker.
Combine reserved lemon peel, walnuts and parsley; sprinkle atop chicken and stuffing.