Wash and pat dry chicken

Whisk together canola oil, orange juice, beer can seasoning and paprika and brush all over bird

Heat skillet or multi-cooker over medium high heat (or to about 400 degrees)

Add chicken breast side down and let brown for about 4-6 minutes

Flip over and transfer to slow cooker or switch multi-cooker to slow cook

Add broth and then cover and cook on high for about 4 hours or low for about 8 or until chicken is fully cooked (165 degrees)

Remove chicken from slow cooker and stir in rice

Cover and return to high for 10-20 minutes or until rice is cooked and tender