Slow Cooker Stuffed Chicken and Potatoes
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6
A well-seasoned and stuffed chicken is cooked all day on a base of potatoes. All that's needed for a complete meal is the addition of a vegetable or a salad. Cook's Note: This can be partially prepared the night before. Place chicken on top of potatoes in slow cooker. Cover, and place crock in refrigerator overnight along with the prepared stuffing. In the morning, add the egg to the stuffing, Place stuffing into the chicken's cavity, and turn slow cooker to low.
  • 1 (6 oz) box stuffing mix (we used cornbread)
  • 6 russet potatoes
  • 1 (4 pound) chicken
  • 2 tablespoons butter, melted
  • 1½ teaspoon seasoned salt
  • 1 egg
  1. Prepare stuffing according to package directions then place in refrigerator to cool. (I made my stuffing the night before to ensure that it was cold before stuffing the chicken.)
  2. Wash potatoes well and arrange them in the bottom of your oval shaped slow cooker.
  3. Remove giblets from chicken and pat chicken dry.
  4. Sprinkle inside of chicken with ¼ to ½ teaspoon seasoned salt.
  5. Melt butter and brush over outside of the chicken.
  6. Rub remaining seasoned salt over the outside of the the chicken, covering all surfaces.
  7. Place chicken on top of potatoes.
  8. Mix cold stuffing mix with egg, stirring until egg is thoroughly incorporated.
  9. Fill cavity of chicken with stuffing mixture.
  10. Place lid on slow cooker and turn to low.
  11. Allow to cook for 10 -12 hours or until chicken is cooked. (165 degrees F at the thickest part of the thigh).
  12. Chicken can be served st this point, but if you want your chicken to have crispier skin, place under the broiler for 10 minutes. If your broiler can't accommodate a whole chicken, you can place the chicken into your oven set to it's highest temperature for 15 - 20 minutes. This will brown the chicken and make the skin crispy.
  13. Remove potatoes from the liquid released by the chicken and serve alongside chicken.
  14. If you want to make gravy from the liquid in the pan, turn slow cooker to high. Add 2 tablespoons corn starch to 2 tablespoons cold water. Mix well, then stir into broth in pan. Turn slow cooker to high, and allow to cook for 20 minutes until thickened.
  15. If you don't want gravy, save the liquid and use it in chicken soup.
Recipe by Patty Cake's Pantry at