Zesty Pesto Encrusted Stuffed Whole Chicken

2 (3 lb.) whole stuffed chickens
1 (16-oz.) container chopped onion mix
2 c. chicken broth
½ c. good quality pesto
¼ c. Horseradish mustard
¼ c. fresh lemon juice
3 T. minced garlic
Salt, red/black pepper, garlic powder
2 lemons sliced
Paprika 

1. I used my Crock-Pot Grill (they do not make this gadget anymore, so just use your slow cooker or just bake in oven like normal baked chicken.)
2. In bottom of your cooking device, spray with PAM, layer the chopped onion mix and garlic.
3. Pour the broth over the top of onion mix.
4. I bought my chicken already stuffed (they were just stuffed with an onion mixture. You can use any type stuffed chicken or just plain.) Season chicken with salt, red/black pepper and garlic powder.
5. In a bowl, mix the pesto, mustard and lemon juice.
6. Spread the mixture on the outside and under skin, if possible and if non-stuffed chicken, spread inside the cavity.
7. Place chickens on top of onion mixture, breasts side up. Sprinkle with paprika. Lay lemon slices on top of chicken.
8. Cover or seal with foil and cook. In the Crock-Pot (on HIGH FOR 4-6 HOURS, then put on LOW, until ready to serve.) If baking in oven, bake 375 for 1 ½ to 2 hours, remove foil in last 30-45 minutes and turn heat up to 400 and let it brown.
9. You can thicken the juice to make a gravy with WONDRA or flour or cornstarch mixed in water.
*****To serve: you can carve it and place on serving platter and drizzle the juice across the top, if desired