Make chicken and stuffing in the slow cooker for this easy, one-pot recipe. When it's done, top it with a mix of fresh lemon peel, parsley, and walnuts.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 3/4 of the mixture and rub onto chicken legs. Place chicken legs in slow cooker.

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  • 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.

  • Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 3-1/2 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.

Tips

Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

385 calories; protein 33g 66% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 2g; fat 15g 23% DV; saturated fat 2g 10% DV; cholesterol 104mg 35% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 543mg 22% DV; thiamin -1mg -100% DV.