Slow Cooker Spiced Whole Chicken (OR Instant Pot)
- 4 to 5 pound whole chicken
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder or 1 teaspoon minced fresh garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper or to taste
- 1 tablespoon olive oil optional
- 1 cup chicken broth or water If using an electric pressure cooker (Instant Pot)
- Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible.
- If Using a Slow Cooker: Place in a large 5-6 quart slow cooker, breast side up.
- If Using an Instant Pot: Place a trivet and a cup of chicken stock or water in the bottom of the removable liner and lay your prepared 4-5 pound chicken on the trivet, breast up.
- Mix all the seasonings and sprinkle all over the chicken, rubbing down the sides. Optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird.
- Slow Cooker: Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear and an instant read thermometer inserted in the thigh reaches 165 degrees.
- Instant Pot: Secure the lid of the pressure cooker, set the vent to "seal" and cook on Manual setting for 25 minutes for a 4 pound chicken or 35 minutes for a 5 pound chicken. When done, allow to release naturally for 15 minutes and then do a quick release as necessary. Check with an instant-read thermometer in the thigh to see if it's reached 165 degrees. If not, reseal and cook another 5 minutes, doing a quick release at the end this time.
- Cut into pieces for immediate serving. Use any extra meat for another meal.
- Slice a couple of onions and spread them on the bottom of the cooker before adding the chicken- the onions cook in all that great flavor.
- Add sliced (or baby) carrots, mushrooms, and/or potatoes under and around the chicken.
Note: this recipe was originally published in 2011 and has been updated with all new photos, clearer formatting and printable recipe. Enjoy!
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