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.
- In a bowl, whisk together olive oil, orange juice, garlic and herb seasoning, and paprika, then brush the mixture all over the chicken.
- Heat a skillet or multi-cooker over medium-high heat (about 400 ℉).
- Place the chicken breast-side down in the pan or multi-cooker and brown for about 4-6 minutes.
- Flip the chicken over, then transfer it to the slow cooker, or switch the multi-cooker to the slow cook setting.
- Pour in the chicken broth, cover, and cook on high for about 4 hours or low for about 8 hours, until the 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 heat for 10-20 minutes, or until the rice is cooked and tender.
Notes
For an added flavor boost, let the chicken marinate in the seasoning mix for a few hours before cooking.
Ensure the chicken reaches an internal temperature of 165 ℉ to ensure it’s fully cooked.
Use the leftover broth as a delicious base for soups or sauces.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Chicken
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 540
- Sugar: 2g
- Sodium: 960mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 150mg