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Chicken with Sourdough-Mushroom Stuffing

  • Cook Time: 4 - 5 hours
  • Course: Main Dish

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Reynolds Kitchens tip

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  • Nonstick cooking spray
  • 2 tablespoons finely shredded lemon peel
  • 1 tablespoon ground sage
  • 1 tablespoon seasoned salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 8 small chicken legs (thigh-drumstick piece), skinned (about 5 pounds)
  • 1/4 cup butter
  • 4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
  • 2 cloves garlic, thinly sliced
  • 8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
  • 1 cup coarsely shredded carrot 1 cup chicken broth
  • 1/4 cup chopped walnuts, toasted
  • 3 tablespoons snipped flat leaf Italian parsley


Step 1

Lightly coat the inside of a 5-1/2- to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner with cooking spray. Reserve 1 teaspoon of the lemon peel.

Step 2

In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs.

Step 3

Place chicken in slow cooker. Meanwhile, melt butter in a skillet; add mushrooms and garlic.

Step 4

Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture.

Step 5

Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.

Step 6

Lightly pack stuffing on top of chicken. Cover and cook on highheat setting for to hours. Transfer stuffing and chicken to a platter.

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