Crockpot Whole Chicken with Stuffing
This Crockpot Whole Chicken and Stuffing is a simple yet delicious one-pot meal that offers a great dish special enough for the holidays yet simple enough to be served to the family throughout the year.
This slow cooker method of cooking chicken yields incredibly juicy pieces of meat while the stuffing mix soaks up the flavorful juices of the chicken and veggies, making this a meal on its own or add one of your favorite side dishes should you be feeding a crowd.
There are many methods of cooking chicken but one thing’s for sure: If you haven’t tried a whole chicken with stuffing in a slow cooker then today is the day!
Recipe Notes:
- The size of your whole chicken will dictate the length of your cooking time. A 4-pound chicken will take 3 ½ hours to cook and a 5-pound chicken takes 4 hours.
- Spraying the crockpot with cooking spray will ensure that the skin of the chicken doesn’t stick to the crockpot.
- The amount of broth you need depends on how much the chicken gives off during cooking and the amount of liquid the chicken gives off depends on the size of the chicken.
- If you want the chicken skin to be served crispy, broil the chicken for a few minutes
If chicken isn’t your first choice of meat, you can substitute it with turkey breast, beef parts or pork.
There are endless possibilities to use up leftover slow cooker chicken. Use it in this chicken noodle soup or your favorite chicken salad recipe. It would even be great added to this homemade chicken pot pie.
Crockpot Whole Chicken with Stuffing
- Wash chicken and pat dry with paper towels. In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, thyme, cayenne powder, and brown sugar. Set aside ½ tablespoon of spice mixture. Completely coat chicken with the remaining spice rub. Loosen the skin from the breast meat and rub the spices under the skin as well.
- Quarter half of one of the onions and roll in the reserved spice mixture. Stuff the cavity of the chicken with the onion and leafy celery stocks and carrots.
- Spray the crockpot with nonstick cooking spray. Chop the remaining onion and celery and spread in the bottom of the crockpot. Place the chicken on top of the vegetables, breast side up. Cook on high for 3 ½ – 4 hours or until meat thermometer placed in the thickest part of the thigh reads 165℉ and juices run clear.
- When chicken is finished cooking, remove chicken from crockpot and place on a foil lined pan. Tent with foil and let rest.
- Drain celery and onions, reserving chicken drippings.
- Return celery and onions to the crockpot. Add stuffing mix and chopped parsley and stir. Gently mix in 1 ⅓ cup of chicken drippings. Place lid back on crockpot and leave on high for 8 minutes.
- Set oven to broil. Broil chicken on each side for 2-3 minutes to crisp up the skin, watching carefully to prevent burning. After chicken is down broiling, you can place back in the slow cooker with the stuffing to serve and keep warm.
- To make gravy, place remaining chicken drippings (you should have about 1 ½ cups) in a small pan and bring to a boil. In a small bowl, stir together cornstarch and water until smooth. Slowly whisk cornstarch mixture into chicken drippings and let boil until thickened.
WHAT CAN I SERVE THIS WITH?
- This Crockpot dish is great as a stand-alone meal but you can also serve it alongside the following side dishes:
- Roasted Smashed Potatoes
- Loaded Cauliflower Casserole
- Roasted Sweet Potatoes with Candied Bacon and Pecans
- Classic Green Bean Casserole
- Easy Homemade Cranberry Sauce
Most roasted veggie dishes will go really well with this Crockpot Whole Chicken with Stuffing!
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Crockpot Whole Chicken with Stuffing
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Ingredients
- 1 whole chicken 4-5 lbs.
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon thyme
- ¼ teaspoon cayenne powder
- ½ tablespoon brown sugar
- 2 medium onions
- 3 stalks celery and leafy stalks for the cavity
- 2 small carrots
- 1 package seasoned stuffing mix 6 oz.
- ⅓ cup fresh parsley chopped
- ½ – 1 cup chicken broth from cooked chicken
- 1 ½ tablespoon cornstarch
- 3 tablespoons water
Instructions
- Wash chicken and pat dry with paper towels. In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, thyme, cayenne powder, and brown sugar. Set aside ½ tablespoon of spice mixture. Completely coat chicken with the remaining spice rub. Loosen the skin from the breast meat and rub the spices under the skin as well.
- Quarter half of one of the onions and roll in the reserved spice mixture. Stuff the cavity of the chicken with the onion and leafy celery stocks and carrots.
- Spray the crockpot with nonstick cooking spray. Chop the remaining onion and celery and spread in the bottom of the crockpot. Place the chicken on top of the vegetables, breast side up. Cook on high for 3 ½ – 4 hours or until meat thermometer placed in the thickest part of the thigh reads 165℉ and juices run clear.
- When chicken is finished cooking, remove chicken from crockpot and place on a foil lined pan. Tent with foil and let rest.
- Using a fat separator, drain fat from the chicken drippings and discard. Return celery and onions to the crockpot. Add stuffing mix and chopped parsley and stir. Gently mix in 1 ⅓ cup of chicken drippings. Place lid back on crockpot and leave on high for 8 minutes.
- Set oven to broil. Broil chicken on each side for 2-3 minutes to crisp up the skin, watching carefully to prevent burning.
- To make gravy, place remaining chicken broth drippings (you should have about 1 ½ cups) in a small pan and bring to a boil. In a small bowl, stir together cornstarch and water until smooth. Slowly whisk cornstarch mixture into chicken drippings and let boil until thickened.
Video
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Hi! Just one question. I’m not seeing where the chicken stock/broth is coming in. I could just be losing it. 🤣 This looks great & would love to try it tonight!
Sorry that I just saw this comment Meaghan. The broth is referring to the chicken dripping at the end. Kinda like a homemade stock/broth. I clarified that better in the post now.
Just made this…Never made a whole chicken in a crockpot before and geez was I surprised… it came out delicious…falling off the bones but I still managed to get it out and broil to crisp up the skin. Then using the juices as the liquid for the stuffing… just wow again!!! I highly recommend and I will be making this again… Thanks!!
I loved this recipe it was the first whole chicken I ever made. I cooked it in my new crock pot and left out the pepper and a few other spices but still excellent. I saved the juices from the chicken and made a chicken vegetable pot pie which is delicious. I’ll definitely make this again.
I have a 6lb. Perdue whole chicken. Should I adjust the cooking time?
Iv’e only made the recipe as written, so i can’t say for sure. But I would suggest adding a bit more time. Just make sure to check for done-ness.