Stuffed Roasted Chicken
Who says a turkey can only be stuffed? Stuffed Roasted Chicken is stuffed with dressing and fresh herbs to make one of the best baked chicken recipes. Enjoy with your favorite mashed potatoes and gravy for a savory meal.
Cooking Time10 hr
Cooking MethodSlow Cooker
Ingredients
- 4 pound whole fryer or roasting chicken
- 1/4 cup butter or margarine
- 1 medium onion, chopped
- 3 stalks celery with leaves, chopped
- 1 can (4-ounces) sliced mushrooms, drained
- 4 cup seasoned stuffing mix
- 2 tablespoon dried parsley, flakes
- 1/2 teaspoon sage
- Dash freshly ground pepper
- 1 cup chicken broth or water
- 1 teaspoon butter
- Paprika, to taste
- Dried parsley flakes, to taste
Instructions
- Rinse chicken well and pat dry; remove any excess fat.
- In skillet, melt 1/4 cup butter; salute onion, celery, and mushrooms until tender. Toss in stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth. Stir until stuffing is moistened.
- Loosely stuff chicken with dressing.
- If using 5-quart Crock-Pot, truss chicken to keep its shape. Put remaining dressing in lightly oiled Crock-Pot. Place chicken on top of dressing. Rub chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes. Cover and cook on low setting for 8 to 10 hours.