Recipe Image

Chicken with Sourdough Stuffing

  • 20 m
  • 3 h 20 m
Diabetic Living Magazine
“Don't wait for Thanksgiving or Christmas to serve this popular combo chicken with stuffing recipe. Be sure to use a hard-crusted, dense, sourdough loaf for the stuffing, as a lighter bread may not give the best texture.”


    • 6 small whole chicken leg quarters (drumstick and thigh), skinned
    • 1 tablespoon olive oil
    • ⅓ cup thinly sliced leek or chopped onion
    • 6 cups crusty, rustic-style, open-textured sourdough bread, cut into 1-inch cubes
    • 1⅓ cups chopped tomatoes
    • 1 cup finely chopped carrots
    • ½ cup reduced-sodium chicken broth
    • 1 tablespoon snipped fresh thyme or 1½ teaspoons dried thyme, crushed
    • ¼ teaspoon coarsely ground black pepper


  • 1 In a very large skillet cook chicken pieces, half at a time, in hot oil over medium heat until browned, turning once. Place chicken in a 4- to 5-quart slow cooker (see Tip). Top with leek or onion. In a large bowl combine bread cubes, tomatoes, and carrots. In a small bowl combine chicken broth, thyme, and pepper. Drizzle bread cube mixture with broth mixture, lightly tossing to mix. (Stuffing will not be completely moistened.) Lightly pack stuffing on top of chicken and leek.
  • 2 Cover and cook in the slow cooker on low-heat setting for 6 to 6½ hours or on high-heat setting for 3 to 3½ hours.
  • Tip: 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.
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