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.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
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