Chicken with Sourdough Stuffing

From Better Homes and Gardens' Simple Slow Cooker Recipes



Ingredients:
6 cups crusty open-textured sourdough bread cut into 1-inch cubes
1 1/2 cups chopped tomatoes
1 cup finely chopped carrots
1/2 cup chicken broth
1 1/2 tsp dried thyme
1/4 tsp black pepper
3 1/4 to 4 1/2 pounds chicken pieces
1/3 cup thinly sliced leek or onion

Directions:
1. For stuffing, in a large bowl combine bread cubes, tomatoes, and carrots. In a small bowl combine chicken broth, thyme, and pepper. Drizzle broth mixture over bread mixture, tossing gently.

2. In a 4 to 5-quart slow cooker place chicken and leek. Lightly pack stuffing on top of chicken. Cover and cook on low for 6 to 6 1/2 hours. (High 3 to 3 1/2 hours.)

3. Using a slotted spoon, transfer stuffing, chicken, and leek to a serving platter. Discard juices.

Comments:
This was pretty good. The edges got kind of crusty (and maybe just a teensy bit burnt) but it was no big deal. Slow cookers rock and this new Monday plan is working very well.