Description
This Crockpot Whole Chicken with Stuffing recipe delivers a tender, flavorful whole chicken cooked low and slow in a crockpot alongside a savory vegetable base. The chicken is seasoned with a robust blend of spices and cooked to juicy perfection. The stuffing is prepared in the crockpot using the flavorful drippings, then finished with a quick broil to crisp the skin and a smooth homemade gravy thickened with cornstarch. Perfect for an easy, comforting meal that requires minimal hands-on time but yields maximum taste.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Stuffing
- 2 medium onions
- 3 stalks celery with leafy stalks reserved for cavity
- 2 small carrots
- 1 package seasoned stuffing mix (6 oz.)
- â…“ cup fresh parsley, chopped
Liquids and Thickeners
- ½ – 1 cup chicken broth (from cooked chicken drippings)
- 1 ½ tablespoon cornstarch
- 3 tablespoons water
Instructions
- Prepare the Chicken: Wash the whole chicken thoroughly and pat it dry with paper towels. In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, thyme, cayenne powder, and brown sugar. Reserve ½ tablespoon of this spice mixture for later. Use the remaining mixture to thoroughly coat the outside of the chicken. Carefully loosen the skin over the breast meat and rub some of the spices underneath to enhance flavor.
- Stuff the Chicken Cavity: Quarter half of one onion and roll the pieces in the reserved spice mixture. Stuff the chicken cavity with these onion pieces, leafy celery stalks, and carrots to infuse flavor during cooking.
- Set Up the Crockpot: Spray the inside of the crockpot with nonstick cooking spray to prevent sticking. Chop the remaining onion and celery and spread them in an even layer at the bottom. Place the chicken on top, breast side up, ensuring it sits securely on the vegetable bed.
- Cook the Chicken: Cover and cook the chicken on high heat for 3 ½ to 4 hours. Use a meat thermometer to check that the thickest part of the thigh reaches 165℉ and the juices run clear, indicating the chicken is safely cooked.
- Rest the Chicken: Carefully remove the chicken from the crockpot and transfer it to a foil-lined pan. Tent loosely with foil and allow it to rest while you prepare the stuffing. Resting ensures juicy, tender meat.
- Prepare the Stuffing: Using a fat separator, drain and discard excess fat from the chicken drippings in the crockpot. Return the cooked celery and onions to the crockpot. Add the seasoned stuffing mix and chopped parsley, stirring to combine. Gently mix in about 1 â…“ cups of the reserved chicken drippings for moisture. Cover and leave on high for 8 minutes to allow the stuffing to absorb flavors and heat through.
- Crisp the Chicken Skin: Preheat the oven broiler. Place the rested chicken under the broiler and cook each side for 2-3 minutes until the skin crisps up to a golden brown color. Watch closely to avoid burning.
- Make the Gravy: Pour the remaining chicken broth drippings, approximately 1 ½ cups, into a small saucepan and bring to a boil. In a small bowl, whisk together cornstarch and water until smooth. Gradually whisk the cornstarch mixture into the boiling drippings. Continue to boil, stirring constantly until the gravy thickens to desired consistency. Remove from heat and serve warm with the chicken and stuffing.
Notes
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- If you prefer crispier skin, broil for shorter periods but keep a close eye to avoid burning.
- For a gluten-free version, choose a gluten-free seasoned stuffing mix.
- Leftover cooked chicken can be saved for sandwiches or salads.
- The chicken broth from drippings adds great flavor to the stuffing and gravy, making the most of the crockpot cooking liquid.
