Description
This Crockpot Whole Chicken with Stuffing recipe offers a flavorful and tender slow-cooked chicken infused with a balanced blend of spices. Cooked in a crockpot with aromatic vegetables and stuffed with seasoned mix, it’s an effortless, comforting meal perfect for a family dinner. The chicken skin is crisped under the broiler for a satisfying finish, and a homemade gravy made from the drippings complements the dish beautifully.
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 teaspoons thyme
- ¼ teaspoon cayenne powder
- ½ tablespoon brown sugar
Vegetables and Stuffing
- 2 medium onions
- 3 stalks celery and leafy stalks for the cavity
- 2 small carrots
- 1 package seasoned stuffing mix (6 oz.)
- â…“ cup fresh parsley (chopped)
For Stuffing and Gravy
- ½ – 1 cup chicken broth from cooked chicken
- 1 ½ tablespoon cornstarch
- 3 tablespoons water
Instructions
- Prepare the Chicken: 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 this spice mixture. Use the remaining spices to coat the chicken thoroughly. Loosen the skin from the breast meat and rub some of the spices under the skin for enhanced flavor.
- Stuff the Chicken Cavity: Quarter half of one onion and roll it in the reserved ½ tablespoon of spice mixture. Stuff the chicken cavity with the spiced onion quarter, leafy celery stalks, and carrots.
- Prepare Crockpot Base and Cook Chicken: Spray the crockpot with nonstick cooking spray. Chop the remaining onion and celery and spread them evenly in the bottom of the crockpot. Place the chicken on top of the vegetables, breast side up. Cook on high for 3 ½ to 4 hours or until the internal temperature reaches 165℉ and juices run clear.
- Rest the Chicken: When cooking is complete, remove the chicken carefully and place it on a foil-lined pan. Tent it loosely with foil and let it rest to preserve moisture.
- Prepare the Stuffing in Crockpot: Using a fat separator, drain and discard most of the fat from the chicken drippings left in the crockpot. Return the celery and onions to the crockpot. Add the stuffing mix and chopped parsley, stirring well. Gradually mix in about 1 â…“ cups of the chicken drippings to moisten the stuffing. Place the lid back on the crockpot and cook on high for 8 minutes to heat through.
- Crisp the Chicken Skin: Preheat the oven broiler. Broil the rested chicken on each side for 2-3 minutes to achieve a crisp, golden skin. Watch closely to prevent burning.
- Make the Gravy: Collect remaining chicken broth drippings (approximately 1 ½ cups) and bring them to a boil in a small pan. In a bowl, mix cornstarch and water until smooth. Slowly whisk this mixture into the boiling drippings and continue cooking until the gravy thickens.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to 165℉ for safe consumption.
- Be attentive during broiling; the skin crisps quickly and can burn if left unattended.
- For a spicier dish, increase cayenne powder slightly but adjust according to your heat preference.
- Leftover stuffing can be reheated separately or baked in the oven for added texture.
- Chicken broth collected from the cooking liquid enhances the stuffing and gravy flavor significantly.
