Lemon Herb Slow Cooker Whole Chicken with Stuffing
This lemon herb slow cooker whole chicken with stuffing was a big hit at our house. The chicken cooks over carrots, onion, and celery, with lemon and thyme tucked loosely inside for extra flavor. Once it is cooked, I give it a few minutes under the broiler to crisp the skin. Then I use the drippings and vegetables to make stuffing right in the slow cooker. It feels like Sunday dinner, but most of the cooking is hands-off. This is also a great alternative to turkey for the families who don’t enjoy turkey dinners.
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Why I Love This Lemon Herb Chicken
I love a dinner that feeds the whole family without leaving me with a sink full of pans. This one gives you chicken, vegetables, and stuffing in the same meal. It’s comforting enough for a weekend, and the slow cooker does most of the work when I can get it started earlier in the day. That’s also why I love recipes like my Quick Crockpot Chicken Tacos; anything that makes dinner easier on a busy day is a win for me.
The lemon and thyme give the chicken a fresh flavor without making the stuffing taste strongly of lemon. And if you’ve ever wished slow cooker chicken had better skin, the quick broil at the end makes a real difference. You get tender meat and crispy skin without roasting the chicken for hours in the oven.
Ingredients for Lemon Herb Slow Cooker Whole Chicken
- For the Base:
- 2 carrots, diced
- 1 small yellow onion, diced
- 2 celery ribs, diced
- For the Chicken:
- 1 whole chicken, about 5 pounds, fully thawed
- 3 lemon halves (1½ lemons)
- A few sprigs of fresh thyme (or 1 tbsp dried thyme)
- For the Butter:
- Salt and black pepper, for seasoning inside the chicken
- ½ cup salted butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Stuffing:
- 1 (6-ounce) box savory herb stuffing mix
- For the Gravy:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Salt and pepper, to taste
How to Make Lemon Herb Slow Cooker Whole Chicken
1. Prepare the slow cooker
Scatter the diced carrots, onion, and celery across the bottom of a 6-quart or larger slow cooker. They form a bed for the chicken and cook in the juices that will later flavor the stuffing.
Remove the giblets and any packaging from the cavity of the chicken. Pat the chicken dry with paper towels. There is no need to rinse it.
2. Add lemon and fresh herbs
Season the inside of the chicken with a little salt and pepper. The butter we are using for this recipe is already salted, so a little goes a long way. I would not add more than 1 tsp of salt.
Add the three lemon halves and fresh thyme loosely to the cavity. You can also use dried thyme for this part. Don’t pack them tightly; leave space inside the bird. This will help the chicken cook evenly. Next, place the chicken breast-side up on the vegetables.
Mix the dried thyme, sage, oregano, smoked paprika, salt, and pepper into the melted butter. Pour about 2 tablespoons of the seasoned butter inside the chicken cavity, then pour the remaining butter over the outside of the chicken, trying to coat it as evenly as possible.
If you have some lemon and thyme left over, you can also use them in my Simple Lemon Vinaigrette with Thyme. It’s one of those easy homemade dressings that works really well with a simple side salad.
3. Slow cook the chicken
Cover and cook on LOW until the chicken is done. Mine cooked for about 8 hours, but the time depends on the size of your chicken and your slow cooker. Start checking the temperature near the end rather than relying on the clock alone. The thickest part of the breast and the innermost part of the thigh should each reach 165°F; keep the thermometer away from the bone.
4. Broil for crispy skin
Carefully lift the chicken from the slow cooker. It will be very tender, so support it from underneath as you move it to a rimmed, broiler-safe baking sheet or dish. Remove the lemon halves and thyme from the cavity and discard them.
Broil the chicken for about 5 minutes, watching it the entire time. Broilers vary, and the skin can go from golden to burnt quickly. Let the chicken rest briefly before carving.
5. Make the stuffing in the drippings
While the chicken broils, measure the liquid left in the slow cooker. Leave 1¾ cups of the drippings with the vegetables and remove the rest. Stir the dry stuffing mix into the vegetables and drippings, replace the lid, and let it sit for about 8 minutes. Fluff with a fork and serve alongside the chicken.
6. Make the gravy
While the chicken rests, make a quick gravy with the remaining drippings. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir the mixture into the remaining warm drippings and cook until the gravy thickens. Add salt and pepper to taste, then spoon the gravy over the chicken and stuffing before serving.
My Tips for the Best Results
Use a thermometer. A whole chicken can take more or less time depending on its size and your slow cooker. The temperature tells you when it is ready.
Keep the lemon and thyme loose. They are there to add flavor, not to fill the cavity like bread stuffing.
Measure the drippings. Too much liquid will make the stuffing soggy. Measure what remains in the cooker before adding the mix.
Watch the broiler closely. The chicken is already cooked; this step is just for browning the skin. Use a broiler-safe pan and keep it at a distance recommended for your oven.
Lemon Herb Slow Cooker Whole Chicken with Stuffing
Ingredients
Equipment
Method
- Put the carrots, onion, and celery in a 6-quart or larger slow cooker. Remove any packaging and giblets from the chicken and pat it dry.
- Season the cavity lightly with salt and pepper. Loosely add the lemon halves and fresh or dried thyme. Place the chicken breast-side up over the vegetables. Tuck the chicken wings under the chicken.
- Add the seasonings to the melted butter and give it a good mix. Add about 2 tbsp of the melted butter into the inside of the whole chicken. Pour the rest over the whole chicken. Try to cover it as best as possible.
- Cover and cook on LOW for about 8 hours, checking for 165°F in the thickest breast and innermost thigh. Cooking time may vary.
- Carefully transfer the chicken to a rimmed, broiler-safe pan. Broil for about 5 minutes, watching closely, until the skin is browned. Rest briefly before carving.
- Leave 1¾ cups of the cooking liquid and the vegetables in the slow cooker. Stir in the dry stuffing mix, cover, and let sit for about 8 minutes. Fluff and serve with the chicken. Adjust the measured liquid if your stuffing box specifies a different amount.
- Add 1 tbsp cornstarch to 2 tbsp cold water and stir the cornstarch slurry into the remaining warm drippings and cook until thickened. This makes an excellent gravy. Add salt and pepper to taste.
Notes
Recipe Notes
- Chicken size: I used a whole chicken that was about 5 pounds. Cooking time can vary depending on the size of your chicken and your slow cooker, so always check for an internal temperature of 165°F.
- For crispy skin: The chicken is fully cooked in the slow cooker. Broiling it for about 5 minutes at the end is what gives the skin that golden, crispy finish. Watch it closely so it doesn't burn.
- Stuffing: Measure 1¾ cups of the cooking liquid before adding the stuffing mix. If your brand of stuffing calls for a different amount of liquid, follow the package directions instead.
- Gravy: Don't throw away the remaining drippings. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the warm drippings to make a quick gravy.
- Moving the chicken: The chicken will be very tender after slow cooking and can easily fall apart. Support it from underneath when transferring it to the baking sheet.
- Leftovers: Store leftover chicken and stuffing separately in covered containers in the refrigerator for up to 3–4 days.
What to Serve with Lemon Herb Chicken
We honestly just ate this with the stuffing, vegetables, and gravy, and it was plenty for dinner. The vegetables cook right underneath the chicken, and once they’re mixed into the stuffing, you really don’t need much else.
If you want to add another side, green beans, mashed potatoes, or a simple salad would all work really well. And definitely don’t throw away the extra drippings! They make a really easy gravy that you can spoon over both the chicken and stuffing.
This is definitely one of those cozy Sunday dinners I’d make again when I want something comforting without spending the entire afternoon in the kitchen. If you like meals like this, my Kielbasa Sauerkraut and Potatoes is another easy slow cooker dinner that’s especially good once the weather gets cooler.
Leftovers
Remove leftover chicken from the bones and refrigerate it and the stuffing in separate covered containers within two hours of cooking. Use within 3–4 days, reheating leftovers to 165°F.
For meal prep, I like pulling the leftover chicken off the bone before putting it away. That way it’s ready for sandwiches, wraps, chicken salad, or another recipe the next day. You could even use the cooked chicken in my Healthy Buffalo Chicken Dip instead of cooking more chicken.
If you want to save some for next week, freeze the chicken rather than keeping it in the refrigerator that long.
Frequently Asked Questions
No. I put lemon halves and thyme loosely inside the chicken. After the chicken is fully cooked and removed from the slow cooker, I stir the boxed stuffing into the measured drippings and vegetables.
Yes. The chicken is fully cooked before it goes under the broiler. The broil is just an optional finishing step for a crispier, more golden skin.
Yes. Savory herb, chicken, or cornbread stuffing would all work. Check the liquid amount printed on your box and measure the drippings to match.
More Easy Dinner Recipes
If you’re looking for more easy dinners that don’t require a ton of prep, try my Quick Crockpot Chicken Tacos, Simple Slow Cooker Beef Stew, or Best Chicken Taco Soup. They’re all good options for busy weeknights when you want something warm and filling without making dinner complicated.
Let's Stay In Touch
If you make this lemon herb slow cooker whole chicken, I’d love to hear how it turned out! And if you’re looking for more easy family recipes, seasonal ideas, and printables, make sure to follow The Foreign Mom on Pinterest so you don’t miss what I’m sharing next.
