This is a great recipe for either baking or cooking in a slow cooker and finishing in the oven. We’ve made this many times.
Combine 2 t. salt, 2 t. smoked paprika, 1 t. onion powder, 1/2 t. white pepper, 1/4 to 1/2 t. cayenne pepper, 1/2 t. black pepper, 1/2 t. garlic powder.
Rub this mix on the outside and inside of a whole chicken and let sit overnight. I have rubbed it under the skin and I find that it’s FAR too spicy done that way, but some people do.
Quarter an onion and add to the cavity of the chicken. Also add a chopped stalk of celery. Refrigerate overnight.
Cook this in either a slow cooker OR you can bake. If you bake, I recommend baking at 35o until done (this can be up to 3 hours), and cooking breast-side down first, then flipping and broiling the skin. For this one, I cooked in the slow cooker on low for 10 hours then cranked it up to high for an hour.
I then popped in the oven under the broiler on high for about 5 minutes to crisp up the skin.
The liquid that collected in the slow cooker, I made into a gravy. Add 1/4 C. flour to about 3 T. butter and cook in pan over medium for a minute to make a thick paste. Add the liquid and whisk cooking until thickened. Add 1 T. chicken base. If there are chunks, use an immersion blender to break them up. With the spices on this chicken, the gravy is fantastic.
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