Juicy Crockpot Whole Chicken with Stuffing

Crockpot Whole Chicken is an easy rotisserie-style chicken dinner that results in delicious, juicy, and tender meat on the inside and crispy on the outside! It is a one-pot dinner made with just a handful of spices, aromatics, vegetables, and potatoes! 

The crockpot is one of my favorite cooking appliances because it can make a whole meal while I am busy at work or doing something else. This is a great meal in one pot with barely any work, and it tastes better than anything you can get from any restaurant. Tender, juicy chicken with crispy skin, seasoned veggies, moist stuffing, and even some gravy to pour over it all. It’s hard to believe you did all that while you were not even home.

Cooking a whole chicken in the crockpot requires minimal effort and a few minutes of prep time. This is a one-pot meal made with veggies and potatoes that can be served on a busy weeknight, but fancy enough for a special occasion. 

The entire chicken is seasoned with a dry rub, then slowly cooked till perfectly juicy on the inside and with a crispy skin on the outside. This is a rotisserie chicken dinner, that I love to prepare when short on prep time.

This is the kind of recipe you can prep the night before, put in the pot in the morning, and eat at dinnertime. The only thing you will have to do in the meantime is remove the chicken and broil it while you make the gravy. That takes about five minutes.

With all the leftovers you have, you can make some other meals. Use the leftover chicken to make sandwiches or this rotisserie chicken casserole. The leftover stuffing and gravy can be mixed with the chicken and veggies to make a scrumptious casserole. Or you can pack them away into the fridge and freezer to save them for future meals.

Chicken recipes are some of my favorites and making them in the crockpot is a super easy and juicy dinner! My family enjoys this meal with slow cooker roasted butternut squash soup, slow cooker mashed sweet potatoes, and crockpot stuffing!

Why you will love this recipe

• Cooks for you: Just get it started and it will be ready when you need it. 
• A whole four-course meal in one pot: Chicken, veggies, stuffing, and gravy.
• Save money: You can take the family out for dessert.

What you’ll need to make crockpot whole chicken with stuffing

Special items:

• Crockpot – For a four-pound chicken, I used an eight-quart oval crockpot.
• Baking dish – To broil the chicken and veggies.
• Saucepan – For making the gravy.
• Bowls
• Cooking utensils

Ingredients:

To make it easier, break down your ingredient lists into sections like I do so you have them ready when you need them for each step.

For the meat and stuffing:

• Whole chicken – I used a four-pound roasting chicken.
• Lemon – Rinsed and quartered.
• Box of stuffing mix – You will also need the ingredients listed on the box.

For the vegetables:

• Celery – Three celery ribs cut into one-inch chunks.
• Potatoes – Red potatoes work best, also cut into one-inch chunks.
• Carrots – I peeled and chopped two medium carrots into one-inch chunks.
• Onion – I cut my onion into big wedges because I like the extra flavor.
• Garlic – Peeled and smashed garlic cloves add the most flavor to your chicken.
• Fresh rosemary – For a nice light woodsy floral flavor with hints of pine and mint.
• Fresh thyme – Also lightly woodsy, thyme is sweet and citrusy too.

For the seasoning paste:

• Smoked paprika – Gives your chicken an added smoky taste.
• Italian seasoning – You can make my easy homemade seasoning with just seven ingredients.
• Dried thyme – For a concentrated flavor of floral woodsy notes.
• Olive oil
• Salt
• Pepper

For the gravy:

• Flour – All-purpose or any flour is fine.
• Unsalted butter – There is no need for salt with all the seasonings in the drippings.

How to make crockpot whole chicken?

Please watch the short recipe video tutorial, for quick and easy step-by-step instructions. Here are the general steps:

1. Make a nest: At the bottom of the pot, arrange the sliced veggies and herbs to act as the nest for the bird.
2. Prepare the poultry: Next, remove the giblets and neck, dry the bird thoroughly using paper towels. Then, in a small bowl combine the dry rub ingredients, and season the bird evenly. Also, stuff the bird with lemons, herbs, and aromatics.
3. Cook: Next, place chicken on top of the nest of vegetables laid down at the bottom of the crock pot, breast-side up. Cover and cook on LOW for about 7-8 hours, or HIGH for 4-5 hours. 
4. Broil: If you want that extra-crispy skin with perfect brown color, then, do this optional step. Simply, brush the bird with olive oil, and broil for another 5 minutes. 
5. Make the gravy: Collect the drippings at the bottom of the pot and transfer them into a fat separator. Add butter and flour to a pan, to make the roux. Do not forget to season to gravy with salt and pepper! Then, pour over the meat.
6. Let it rest: Lastly, cover it with aluminum foil, and let it rest for 10-15 minutes. Once rested, place it on a cutting board. Then, slice and serve it. 

Expert tip

Saving leftovers in different containers

When cooking a meal with a lot of different ingredients like this one, the leftovers can be a bit confusing for some people. I usually do not have very many leftovers. However, if you do, you will need several containers for storage. Whether choosing to use storage baggies, plasticware, or vacuum seal bags, you will need several for this meal.

One thing to note. If you buy in bulk perishable ingredients or have a lot of leftovers, a vacuum seal machine is a great idea. Back to this crockpot chicken with veggies and gravy, each ingredient in this meal should be sealed in its container. The chicken should be removed from the bone and placed in a container or bag. Then, the stuffing, vegetables, and gravy each get their own container too.

It may seem like a lot, but it matters. For example, storing the gravy with anything else would make it mushy or too moist. Also, certain things last longer than others. For instance, chicken will go bad faster than vegetables or stuffing. The gravy will only last a couple of days, but you could freeze it in a jar.

Recipe variations and add-ins:

• Make it crunchy: Add chopped walnuts or pecans to your stuffing for some crunchiness.
• Some berries: Another way to make your stuffing more interesting is to add in some dried cranberries or raisins.
• More vegetables: I only used potatoes and carrots, you can add broccoli, corn, peas, and green beans too.
• Ranch chicken: Instead of Italian seasoning, use my homemade ranch seasoning. It is incredible and easy to make.
• Hot chicken: Spicy food lovers would enjoy it if you added some cayenne pepper, or cajun seasoning to your paste. Make sure you wear food-safe kitchen gloves if you decide to use hot pepper though. You don’t want to get that stuff on your skin.
• BBQ: Use this BBQ rub to add a nice barbecue flavor.

Serving suggestions:

Here are some fun serving suggestions you can try.

• Any kind of dinner rolls would be great with this chicken dinner. Try my Amish potato dinner rolls for something easy and different.
• You can always serve this with other side dishes like a salad or soup. I enjoy it with a light salad like this goat cheese beet salad with spinach.
• I also like to serve this meal with a soup first, this light ministrone soup is the perfect first course,
• The only thing that seems to be missing from this meal is the cranberry sauce. You can make it with my recipe which only has five ingredients.
• My family loves this chicken dinner with any dessert, but I prefer this classic blueberry pie. It is buttery, flaky, and juicy, and sweet.

Frequently asked questions

Do you stuff the chicken raw?

Yes, the chicken should be raw when you stuff it. However, the stuffing should not be. It would be best if you cooked it first. Then, it needs to cool completely before being put it in the bird. Warm stuffing can cause bacteria to grow and may lead to food poisoning in some cases. Just remember, stuffing the chicken increases cooking time so always remember to add on to whatever the recipe says and use an instant-read thermometer.

Should I cook the stuffing first?

Yes, it would be best if you cooked the stuffing before putting it into the chicken. However, if using a stuffing that is made for that kind of cooking, wait to mix it until ready to spoon it into the chicken. Then, spoon it in loosely and do not remove it from the oven until it reaches 165 degrees F. If you are using any raw meat or shellfish in your stuffing, precook it first.

Why do people stuff chickens?

People started stuffing chickens, rabbits, and pigs in the first century when Apicus created a cookbook about stuffing nuts, herbs, and vegetables into them to add flavor and make meals more filling. This was way before we started stuffing turkeys with bread like we do now. Today, not only does it add flavor to the meal, but it also helps keep your chicken moist and tender. It is well worth the extra time and effort.

Does the chicken have to be covered with liquid in the crockpot?

Although most slow cooker manufacturers say the liquid level should cover the ingredients, you do not necessarily have to submerge the meat. I do not add any liquid to the pot when I cook this recipe. However, I do add some cooking spray to the bottom of the pot to keep the chicken from sticking. When cooking any poultry, it releases a lot of juice and will end up filling the pot about a quarter of the way by itself.

How long do you cook a whole chicken in the crockpot?

It depends on how you set up the crockpot. But, typically, on LOW setting, the cooking time should be about 6 to 8 hours. Alternatively, on HIGH setting, the cooking time should be about 4 to 5 hours.

Can I cook frozen chicken in the crock pot?

I would not recommend it. For food safety reasons it is best not to cook it frozen. The best way would be to let it thaw overnight in the refrigerator.  However, if you are short on time, and really want to cook it frozen, then you can easily make this Instant Pot Frozen Whole Chicken. 

How to store leftovers:

• Refrigerate: Pack all your food in separate containers. They will stay fresh in the fridge for three to four days.
• Freezing: You can freeze leftovers for up to three months in freezer-safe containers.   
• Defrost: Be sure to thaw them overnight in the fridge for the best flavor and texture.
• Reheating: Each item will need to be heated separately for a different time.  

What to do with leftover chicken:

Use it in any of these equally amazing recipes:

More slow cooker recipes to try:

Recipe tips:

• If you want crispy skin, brush the chicken with oil and broil it for five minutes.
• Let your chicken rest for at least 15 minutes before slicing and serving.
• Try to cut all your vegetables to about the same size for even cooking and uniformity.
• Place a tea towel under the lid to keep some of the moisture from dripping onto your chicken. Just make sure it does not touch the top of the bird.
• Make sure your slow cooker is big enough before you buy the chicken.