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.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
3 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

1 portion chicken and 3/4 cup stuffing
291 calories; protein 31g; carbohydrates 23g; dietary fiber 2g; sugars 3g; fat 8g; saturated fat 2g; cholesterol 104mg; sodium 393mg.

4 lean protein, 1 starch, 1/2 fat, 1/2 vegetable