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Lemon Chicken with Stuffing

  • Cook Time: 3 1/2 - 4 hours on high
  • Servings: 8
  • Course: Main Dish

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  • 2 tablespoons finely shredded lemon peel
  • 1 tablespoon ground sage
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 small whole chicken legs (drumstick and thigh), skinned (about 5 pounds)
  • 1/4 cup olive oil
  • 4 cups quartered or sliced fresh cremini, shiitake, and/or button mushrooms
  • 2 cloves garlic, thinly sliced
  • 8 cups sourdough baguette cut into 1-inch pieces (12 to 14 ounces)
  • 1 cup coarsely shredded carrot
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup snipped flat leaf Italian parsley


Step 1

Line a 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

Reserve 1 teaspoon of the lemon peel.

Step 3

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 4

Place chicken legs in slow cooker.

Step 5

Meanwhile, heat oil in a large skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture.

Step 6

Place bread cubes and carrot in a large bowl; add mushroom mixture. Drizzle with chicken broth, tossing gently. Lightly pack stuffing on top of chicken.

Step 7

Cover and cook on high-heat setting 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 peel, walnuts and parsley; sprinkle atop chicken and stuffing.

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