I've been a fan of slow-cooked, braised, or crock pot chicken for forever. So when I saw Cook's Illustrated showing off how to stack everything for the whole meal into the Dutch oven properly for braising, I was sold. Get this...the stuffing goes into parchment tubes that you roll and twist, and it gets cooked right along with everything else!
Make your favorite stuffing first and twist it up. Set it aside. Brown the chicken (I brined mine for 1 hour beforehand), and set it aside too. Place your root vegetables and aromatics in the bottom of the pot. Add enough broth to stop 1/2 inch short of the top of the vegetables. Place the stuffing rolls and the chicken legs (if using...I didn't) in the next layer, and rest the chicken breasts on top. Cover with foil and the lid and pop it into a 300 oven for 60 to 75 minutes.
CI has you using skin-on chicken and then discarding it just before serving. I decided to pass on the skin, and that's one of the reasons I chose to brine my birds.