8 cups sourdough baguette cut into 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.
Lightly 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.
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°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.