Ingredients
Scale
- 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
Instructions
- Wash and pat the chicken dry with a paper towel.
- Whisk together olive oil, orange juice, garlic and herb seasoning, and paprika; brush the mixture all over the chicken.
- Heat a skillet over medium-high heat; add chicken breast side down and brown for 4-6 minutes.
- Flip the chicken and transfer it to the slow cooker or switch the multi-cooker to the slow cook setting.
- Add chicken broth to the slow cooker, cover, and cook on high for about 4 hours or low for about 8 hours, until chicken is fully cooked (165 ℉).
- Remove the chicken from the slow cooker and stir in the instant rice with the remaining liquid in the pot.
- Cover and return to high for 10-20 minutes or until the rice is cooked and tender.
Notes
For extra flavor, marinate the chicken for a few hours before cooking.
Ensure the internal temperature of the chicken reaches 165 ℉ for safe consumption.
Feel free to customize the spices to your taste.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Whole Chicken
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg