1. Put chicken legs in a saucepan with 4 C water and cook over medium heat until no longer pink, about 30 minutes. Check for doneness. Let cool. Take off skin. Chop meat into bite size pieces. Reserve cooking water for chicken broth. 2. Meanwhile, melt butter in a skillet. Brown sausage. Drain. 3. Chop up celery, zucchini, carrots, and onion. 4. In the crock pot, spray with cooking spray or use a crock pot liner. Put the stuffing mix on the bottom. Break rye bread into bite size pieces and add. 5. Add chopped vegetables and sausage. Add spinach. Add chopped chicken. 6. Add crushed garlic, cumin, nutmeg. 7. Add chicken broth—either the water the chicken cooked in or 4 C prepared broth in the can or package. Add black pepper to taste. 8. Cook on low 4-5 hours, stirring occasionally. Add water, ¼ C at a time, if the stuffing is looking dry. ---------------------------------------------------------------------------
Nutrition
Ingredients
