Slow Cooker Whole Chicken

A large serving dish featuring a bed of cooked rice, topped with a whole cooked chicken and elegantly garnished with fresh orange slices.

A whole chicken is my all-time favorite recipe to make in the slow cooker. You can easily make a delicious home-cooked meal and use the leftover chicken in so many different ways later on! Serve it with some easy rice and veggies or shred the meat to add to lots of tasty meals.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 4 20

Total Time 4 40

Servings servings

Calories 412kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

3 pounds whole chicken
1 tablespoon olive oil
1/4 cup orange juice
1 tablespoon Homemade Garlic and Herb Seasoning
1 teaspoon paprika
1 1/2 cups chicken broth
2 1/2 cups premium instant rice

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Instructions

Wash and pat chicken dry with a paper towel
Whisk together olive oil, orange juice, Garlic and Herb Seasoning, and paprika, and brush all over the bird
Heat a skillet or multi-cooker over medium-high heat (about 400 ℉)
Add chicken breast side down in the pan or multi-cooker and let it brown for about 4-6 minutes
Flip it over and transfer to slow cooker, or switch the multi-cooker to slow cook setting
Add broth and then cover and cook on high for about 4 hours or low for about 8 hours or until chicken is fully cooked (165 ℉)
Remove chicken from slow cooker and stir in the instant rice with remaining liquid in the pot
Cover and return to high for 10-20 minutes or until rice is cooked and tender

Notes

Debone the chicken, then store leftover meat in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost and reheat with your preferred method.
Chicken is fully cooked when it reaches 165 ℉ in the middle or the most dense portion of the meat.
Remove any packets or seasoning from the cavity prior to cooking.
Optional: Slice an orange and place it on top of the chicken before cooking for even more citrus flavor.

Nutrition