Crock Pot Roast Chicken

• 3 1/2 lbs fryer chickens or 3 1/2 lbs whole roasting chickens
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 4 cups seasoned stuffing mix
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon sage
• 1 dash fresh ground pepper
• 4 -8 fluid ounces chicken broth or 4 -8 fluid ounces water
• 1 teaspoon unsalted butter
• paprika
• additional dried parsley flakes

1. Rinse the chicken well and pat dry; remove any excess fat.
2. In a skillet, melt 1/4 cup butter; saute the onion, celery, and mushrooms until tender.
3. Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth.
4. Stir until the stuffing is thoroughly moistened.
5. Loosely stuff the chicken with the dressing.
6. If you like, truss the chicken to keep its shape.
7. Put the remaining dressing in a lightly oiled crock pot.
8. Place the chicken on top of the dressing.
9. Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.
10. Cover and cook on low setting for 8 to 10 hours.

fryer chickens, unsalted butter, onion, stalks celery, mushrooms, seasoned stuffing mix, parsley flakes, sage, ground pepper, chicken broth, unsalted butter, paprika, parsley flakes

Taken from www.food.com/recipe/crock-pot-roast-chicken-34307 (may not work)