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© Meredith Corporation. All rights reserved. Used with permission.
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. Top with leek (or onion). In a large bowl, combine bread cubes, tomatoes and carrots. In a small bowl, combine 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 (or onion).
Cover and cook on Low for 6 to 6 1/2 hours or on High for 3 to 3 1/2 hours.