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Lightly coat the inside of a 6-quart slow cooker with cooking spray. Combine 1 tablespoon lemon zest, sage, seasoned salt and pepper in a small bowl. 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 for 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 broth, tossing gently.
Lightly pack stuffing on top of chicken. Cover and cook on High 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 zest, walnuts and parsley; sprinkle over chicken and stuffing.