Slow Cooker Stuffed Chicken (with Amish Stuffing)

This slow cooker whole chicken is stuffed with a flavorful Amish bread stuffing and has butter rubbed under the skin for extra moisture, creating a juicy and flavorful main dish option for the holidays (especially with the prices of turkey being at a record high), or for a special dinner! The Amish Stuffing is even better than boxed stuffing because it is made with fresh bread cubes and packed with real flavor! I like to use a combination of store bought and fresh homemade bread for the stuffing, but feel free to use one or the other to your preference. More photos and notes below the recipe!

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Slow Cooker Stuffed Chicken With Amish Stuffing Recipe

Slow Cooker Stuffed Chicken (with Amish Stuffing)

A juicy whole chicken is slow cooked with a flavorful Amish bread stuffing, that is completely from scratch, creating a delicious main dish for special occasions and more!
4.34 from 3 votes
Prep Time 15 minutes
Course Main Course
Cuisine Amish
Servings 8


  • 5-6 lb. whole chicken
  • 3 tablespoons butter

Spice Rub:

  • 1 1/4 teaspoons Old Bay Seasoning
  • 1 teaspoon Season all Lawry's salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • Several dashes paprika


  • 2 1/4 cups fresh bread cubes
  • 1/4 cup diced onion
  • 1/3 cup celery or shredded carrots
  • 1/4 cup butter
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon Old bay seasoning
  • dash onion powder or celery salt (to taste)


  • Combine the ingredients for the spice rub and set aside.
  • Sautee the onions and celery or carrots in butter until the onion is translucent, then remove from heat. Combine the bread crumbs with the sauteed veggies and butter mixture, egg and seasonings until the bread crumbs are moistened.
  • Gently rub three tablespoons of butter under the chicken skin without breaking the skin. Pack the stuffing mixture into the chicken cavity and then place the whole chicken into a 7-8 quart crockpot. Season the chicken liberally with the spice rub, then cover and cook on high for 4-5 hours until the internal temperature reaches 165 degrees. See notes and tips for moist chicken below.


The seasoning in the stuffing can be added to taste. You can substitute season all for the Old Bay Seasoning and Garlic powder could also be used instead of onion powder or celery salt. 
Keyword Amish, Stuffing, Chicken,
Tried this recipe?Let us know how it was!

If you wish to make an extra batch of stuffing to serve with the chicken I can certainly recommend the Amish Stuffing recipe. We like to add Amish style Mashed Potatoes and Amish Custard Pie to the meal as well!

Ingredients needed for this stuffed whole chicken: Butter, whole chicken, Amish bread stuffing: bread cubes, shredded carrots, onion, butter, egg, salt, Old bay seasoning, onion powder or celery salt. For the spice blend: Old bay seasoning, season all, garlic powder, onion powder, salt and paprika.

What to do with leftover stuffing:

If you do end up with leftover stuffing you can refrigerate it until you are ready to bake or slow cook it. I would suggest adding chicken broth for extra moisture depending on the amount left over. The whole chicken adds a lot of juices to the crock pot as it cooks, so unless you like your stuffing soggy (or just extra moist as my husband says) I recommend cooking the extra stuffing separately.

Chicken; buttered, spiced and stuffed with Amish Bread stuffing.


Getting the butter rubbed evenly under the skin of the chicken can be a little tricky. If you end up with some clumps of butter, no worries, it will melt and spread out over the chicken as it cooks. If the skin does happen to break it will cook just as well, but I would personally add extra moisture (butter or olive oil) over the open meat areas.

Tips for moist chicken:

Overcooking the chicken (even in the crock pot) will dry out the breast. A 5 lb. chicken will take 3.5-4 hours whereas a 6 lb. chicken will take closer to 5 hours (this can vary with the crock pot size and strength as well). I would check the chicken with a meat thermometer frequently after several hours of cooking to ensure you get it to that 165 degree perfection.

Some recommend rubbing salt under the chicken skin as well. I haven’t tried this personally but it sounds like it would be worth trying!

Feel free to pin this recipe for later and show off your creations by tagging me on Instagram at thismom.cooks. Thank you for your support!!

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