Perfect Slow Cooker Whole Chicken with Pennsylvania Potato Filling

Cut potatoes into 1-inch pieces (peeled if desired). Place in a microwave-safe bowl with minced onion and cook for 10 minutes until nearly tender. Pat chicken dry and set aside. In a small bowl combine dry season mix, lemon zest with half of butter forming a paste. Gently lift the chicken skin and rub the seasoned paste inside the chicken, be gentle you should be able to reach underneath most of the bird. Use remaining paste on the outside and the cavity, season with salt and pepper. Place par-cooked potatoes in the bottom of the slow-cooker. Nestle chicken in the Crock-Pot breast-side down (this allows for even cooking). Cover and cook 4-5 hours on the low setting. Avoid cooking past 5 hours, after 4, chicken should have reached 175 degrees in the thighs and 160 in the breast. This will result in a perfectly cooked chicken that is tender and juicy. Gently lift the chicken from the slow cooker and cover while you prepare the potato filling. Remove potatoes with a slotted spoon into a mixing bowl, turn off slow cooker. Mash potatoes and stir in remaining butter and 1 ½ cup of half and half. In a separate bowl mix remaining warm half-and-half with stuffing mix. After stuffing has set, combine with mashed potatoes mixing thoroughly. Season with salt and pepper as needed, set aside. Skim the fat off the remaining liquid in the slow-cooker and reserve the sauce for drizzling over the chicken or making a gravy. Carve chicken and remove skin if desired, apply sauce, serve with this classic potato filling.