This onion stuffed whole chicken is a recipe that a friend of mine taught me to make while we were serving as aid workers in the middle east. Today, my family loves when I make a whole chicken stuffed with onions. This recipe is perfect for the holidays where you may need to serve family or friends who are on a gluten free diet (honestly this onion stuffing is easier than making a bread stuffing, so win-win!)
This version is made in the slow cooker and should be prepped the day before for optimal flavor and tenderness, which makes this recipe perfect for Thanksgiving or Christmas where you need all the prep ahead foods you can get!
If you are looking for chicken and stuffing recipes, you may also enjoy my recipes for Whole Chicken with Amish Bread Stuffing or Amish Bread Stuffing.
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Onion Stuffed Whole Chicken
Ingredients
- 5 pound whole chicken
- 1/2 pound salted butter softened
- 1-2 whole onions, peeled and cubed
- 3 garlic cloves, minced
- 2 sprigs sage leaves roughly 10-15 leaves (optional)
- salt and pepper to taste
Seasoning Blend (see note for gf):
- 1 teaspoon season all Lawry's salt
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning *see note
- 1/2 teaspoon chili powder
Optional garnish:
- Italian parsley or cilantro
Instructions
- Place the whole chicken into a 6-8- quart crockpot. Rub butter between the skin and breast carefully, as to not break the skin. Combine onions, garlic, sage, salt and pepper, then remove the giblets from the chicken cavity and replace it with the onion mixture. Any extra onion stuffing can be placed around the chicken.
- Combine the seasoning blend, then rub it over the chicken liberally. The seasoning blend can be added as desired, and seasonings can be added or omitted to preference. Lift the chicken and add one cup of water or chicken broth to the bottom of the crockpot, then cover and refrigerate for 8 hours or overnight.
- After the chicken has chilled, place the crockpot into the base and turn the heat to high for one hour. After one hour, reduce the heat to low and continue cooking for another 5 hours or until the chicken reaches an internal temperature of 165 degrees. I recommend checking the chicken around the 3–4-hour mark in case the chicken is cooking faster than the recipe lists.
- Allow the chicken to rest for 10 minutes, then remove from the broth in the crockpot and serve on your favorite platter. Enjoy!
Notes
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Ingredients needed for this slow cooker stuffed chicken with onions: onions, whole chicken, parsley for garnish (optional), butter, sage leaves and spice blend.
I don’t like garlic or herbs, can it be omitted?
Yes, garlic and/or herbs can totally be omitted from this recipe. I don’t usually add sage, but since I had lots of it on hand, I decided to add it and found the flavor pairs very well with chicken and onions. The onions and seasoning you choose to add is really what makes this chicken stand out, so any herbs or garlic are simply to add a more complex flavor profile.
Step 1: Place the whole chicken into a 6-8- quart crockpot. Rub butter between the skin and breast carefully, as to not break the skin. Combine onions, garlic, sage, salt and pepper, then remove the giblets from the chicken cavity and replace it with the onion mixture. Any extra onion stuffing can be placed around the chicken. Note* I usually also toss the giblets and neck in with the whole chicken.
Step 2: Combine the seasoning blend, then rub it over the chicken liberally. The seasoning blend can be added as desired, and seasonings can be added or omitted to preference. Lift the chicken and add one cup of water or chicken broth to the bottom of the crockpot, then cover and refrigerate for 8 hours or overnight.
Is it really necessary to refrigerate the chicken overnight?
I personally do recommend allowing the chicken to chill in the fridge overnight to let the herbs and seasonings soak into the meat and bring out the flavor. Salt acts as a natural tenderizer, so adding the seasoned salt the day before will help to break down the proteins in the chicken and produce a more tender slow cooked chicken. But technically you can toss it into the crockpot the same day, I am sure it will still taste great.
Step 3: After the chicken has chilled, place the crockpot into the base and turn the heat to high for one hour. After one hour, reduce the heat to low and continue cooking for another 5 hours or until the chicken reaches an internal temperature of at least 165 degrees. I recommend checking the chicken around the 3–4-hour mark in case the chicken is cooking faster than the recipe lists.
Step 4: Allow the chicken to rest for 10 minutes, then remove from the broth in the crockpot and serve on your favorite platter. Enjoy!
Note* The broth left behind in the crockpot makes excellent gravy!
Dishes to pair with this stuffed whole chicken:
Mashed potatoes are my favorite with this whole chicken, but we also enjoy roasted Ranch potatoes with it. For veggie sides you can try roasted brussel sprouts, smoky creamed corn, Dorito topped green bean casserole or Amish potato salad. I also like to add some dinner rolls or fresh homemade bread when I have the time to bake.
Storage notes:
Leftover chicken freezes well and can be kept in the freezer (in an airtight container) for several months. You can also reheat the leftovers to enjoy as they are or toss the leftover chicken into casseroles, soups and more. I like to remove the chicken from the bones, then toss the bones back into the crockpot with clean veggie scraps to make bone broth (cook for 18-24 hours on low for best results).
Thanks for stopping by and enjoy! Feel free to pin this recipe using the pin icon in the recipe card and let us know what you think in the comment section below. -Marilyn Stoltzfus Peight
