Slow Cooker Whole Chicken with Stuffing Recipe
A comforting and easy Slow Cooker Whole Chicken with Stuffing recipe that combines tender, juicy chicken cooked low and slow with flavorful vegetables and classic stovetop stuffing. Perfect for a hands-off meal that yields a wholesome dinner for the whole family.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Vegetables
- 2 carrots, diced
- 1 small yellow onion, diced
- 2 celery ribs, diced
Chicken and Seasonings
- 5 lbs. whole chicken
- 1/2 cup salted butter, melted
- 1 tsp. dried thyme
- 1 tsp. dried sage (or oregano if unavailable)
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Stuffing
- 6 oz. box stove top stuffing mix
Instructions
- Prepare the chicken: Remove any extra parts or packaging from the inside cavity of the whole chicken and discard them. Clean the chicken cavity as needed.
- Arrange vegetables and chicken in slow cooker: Place diced carrots, onion, and celery at the bottom of the slow cooker. Set the whole chicken on top of the vegetables.
- Season the chicken: Pour melted salted butter evenly over the chicken. Sprinkle dried thyme, dried sage (or oregano), paprika, salt, and black pepper over the chicken for flavor.
- Cook the chicken: Cover the slow cooker with the lid and cook on low heat for 7-8 hours or on high heat for 4-5 hours until the chicken is fully cooked and tender.
- Prepare the stuffing: Carefully remove the cooked chicken from the slow cooker and place it on a platter covered with foil to keep warm. Remove excess liquid from the slow cooker, leaving about 1.5 cups along with the cooked vegetables. Add the box of stove top stuffing mix into the slow cooker. Replace the lid and allow the stuffing to absorb the liquid and cook for 10 minutes. Fluff the stuffing with a fork when done.
- Serve: For presentation, you may return the whole chicken back into the slow cooker with the stuffing before serving. Alternatively, slice the chicken and serve it on a platter alongside the stuffing spooned from the slow cooker.
Notes
- Using paprika helps give the chicken color since it won’t brown or crisp in the slow cooker.
- You can save extra chicken liquid to make gravy or use in other recipes.
- If you don’t have dried sage, oregano is a good substitute.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Leftover stuffing and chicken can be refrigerated and enjoyed within 3-4 days.