Chicken with Sourdough Stuffing
- Servings: 6 servings of 1 portion chicken and 3/4 cup stuffing
- Course: Main Dish
Here's a laid back way to have a taste of Thanksgiving or Christmas any time of year. For the stuffing, be sure to use a dense, hard-crusted loaf of sourdough. A lighter bread may not give the best texture for the stuffing. Slow cooker liners can be used to make your favorite recipes without changing the cooking time or altering the taste, plus they save cleanup. Cool slow cooker completely; remove the empty slow cooker liner and discard. It's that easy.
- 6 small whole chicken leg quarters (drumstick and thigh), skinned
- 1 tablespoon olive oil
- 1/3 cup thinly sliced leek or chopped onion
- 6 cups crusty, rustic-style, open-textured sourdough bread, cut into 1-inch cubes
- 1 1/3 cups chopped tomatoes
- 1 cup finely chopped carrots
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh thyme or 1 1/2 teaspoons dried thyme, crushed
- 1/4 teaspoon coarsely ground black pepper
In a very large skillet cook chicken pieces, half at a time, in hot oil over medium heat until browned, turning once. Place the disposable slow cooker liner inside a 4- to 5-quart slow cooker bowl. Fit disposable slow cooker liner snugly against the bottom and sides; pull top of liner over rim of bowl. Place chicken in the slow cooker. 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 on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. Makes 6 (1 portion chicken and 3/4 cup stuffing) servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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