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Lemon herb whole chicken with a lemon in the cavity, served with carrots, celery, and onions on a white platter.

Lemon Herb Slow Cooker Whole Chicken with Stuffing

This lemon herb slow cooker whole chicken is cooked with carrots, onion, celery, fresh thyme, and lemon until tender, then finished under the broiler for golden skin. The flavorful drippings and vegetables are used to make savory stuffing and an easy homemade gravy for a cozy, complete family dinner.
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Prep Time 15 minutes
Cook Time 8 hours 5 minutes
Stuffing/Gravy 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

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 fresh thyme
Salt and black pepper, for the cavity
For the Butter:
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
1¾ cups chicken drippings and vegetables from the slow cooker
For the Gravy:
Remaining chicken drippings
1 tablespoon cornstarch
2 tablespoons cold water
Salt and pepper, to taste

Equipment

  • 6-quart or larger slow cooker
  • Meat thermometer
  • Rimmed broiler-safe baking sheet or baking dish
  • Small mixing bowl
  • Measuring Cups and Spoons
  • Whisk
  • Fork
  • Tongs or large spatulas for lifting the chicken

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook on LOW for about 8 hours, checking for 165°F in the thickest breast and innermost thigh. Cooking time may vary.
  5. 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.
  6. 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.
  7. 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.