Slow Cooker Whole Chicken and Stuffing is a one pot meal, even the veggies!
Growing up my mom always added extra veggies to her Stove-Top stuffing. I found that I can cook veggies with a whole chicken (smothered in butter), then stir in stove-top stuffing to the drippings in with the cooked veggies at the end of the cooking time. Makes for great tasting stuffing! I could not stop eating this stuffing, and then daydreaming about it since I made it!
I added the chicken back in with the stuffing at the end for a pretty presentation, this step can be skipped. You can serve the chicken from a platter and the stuffing from the slow cooker.
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Below is my YouTube video of the making of this Slow Cooker Whole Chicken with Stuffing. You can follow me on YouTube, here.
I hope you give this recipe a try! It really turned out great, and I can’t wait to make it again. Have a great week.
- 2 carrots, diced
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 5lb. whole chicken
- 1/2 cup salted butter, melted
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1/2 tsp. paprika
- 6 oz. box stove top stuffing (I use savory herb style)
- 6 quart or larger
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Clean out the inside of the chicken by removing any extra parts or packaging and discard.
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Add the carrots, onion and celery to the bottom of the slow cooker. Add the chicken.
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Pour over the melted butter and sprinkle over the thyme, sage, paprika, salt and pepper.
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Cover and cook on low for 6-7 hours.
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Remove chicken to a platter and cover with foil. Remove (but save!) the chicken drippings from the slow cooker, leaving the veggies. Add the stuffing mix to the veggies in the slow cooker. Measure out 1 1/2 cups of the liquid that you removed and add to the stuffing and veggies. Stir and add back the lid. I turn the slow cooker to high and let the stuffing absorb the liquid for about 10 minutes.
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I added the chicken back to the slow cooker with the stuffing for a pretty presentation. If I was just serving this to my family, I would slice and serve the chicken on the platter and serve the stuffing from the slow cooker.
Nutritional facts are approximate, please use your own calculation if you are on a special diet.
I used my 6-quart Crock-Pot Slow Cooker for this recipe, any slow cooker 6-quart or larger should work fine.
You may also like: Slow Cooker Jalapeno Pineapple Ham
Recipe looks yummy with one concern. Juice from the chicken is usually very fatty. How do you deal with that? Appreciate comments on this question. Thank you
That’s why it tastes so good! You could do part of the juices and the rest water. Or try spooning off the fat from the juices.
You could probably use chicken stock in place of the juices.
Ho do you get the chicken to brown?
It’s not browned, I promise. The paprika makes it look that way.
In the video it appears more than 1/2 tsp of paprika was used, is that correct? Actually it appears all the herbs too had more added than the recipe calls for.
It was a half teaspoon, though it really doesn’t need to be exact for those seasonings. Just don’t over salt.
Chicken was moist, very delicious! But the stuffing…omg you were right! Amazing! I can’t stop eating it! I will never make Stove Top without the vegetables again!
Could you use regular dry bread or cornbread?
Was wondering the same thing… hoping to use dry homemade bread so its a little healthier than stove top.
You would have so add more seasoning and figure out the liquid ratio for the amount of bread you use. Possibly use a homemade stuffing recipe and adapt.
Delicious!! Just made for dinner- big win!
stuffing was amazing, but my chicken was too dry. I spooned off the fat and add more chicken stock as I didn’t have enough liquid for the stovetop. Next time I would use chicken thighs and double the stuffing and veggies. It was delicious and easy.
You are still the slow-cook genius! This couldn’t be easier or more delicious. My husband commented on how moist and delicious the chicken was, and the coloring imparted by the paprika is a total trompe-l’oeil! My husband said,”wait a minute,didn’t you make this with the slow-cooker? How can it be so brown?” I am trying your ham with pineapple and cherry for Easter. I am making harissa roasted carrots and asparagus with that.
Thanks, Gunjan! šcialis
Can this be made in an instant pot?
Did you get the gravy from drippings?
Can you use Pepperidge farm stuffing instead? I’m assuming it would be fine.
Iād follow the liquid I instructions on the packaging. I think it will be fine!
What can I use besides the butter?
This did not turn out well for me. The chicken is rather tasteless and the stuffing is also not good. I am not a fan of Stove Top stuffing and this recipe confirmed that for me. It has an artificial taste I will stay with brining my bird, cooking it on the Ronco Rotisserie and homemade stuffing.