Lemon Chicken with Stuffing

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.

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.