Chicken with Sourdough Stuffing

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.

Cover and cook in the slow cooker on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.