Slow-Cooker Ranch-Rubbed WholeChicken
Ingredients(4)
- 1
chicken (3–4 pounds)
- 1 seasoning packet or 3 tbsp of shaker seasoning
- 1
lemon, halved
- 1 cup
chicken broth
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Place the chicken into the pot of a slow cooker and rub the seasoning mix all over the skin and inside the cavity of the chicken. Stuff the lemon halves into the cavity, then pour broth around the chicken.
- 2
Following manufacturer’s instructions, set to cook on high for 4 hours, or on low for 6 hours, or until chicken reaches an internal temperature of 165°F.
- 3
Place oven rack in the center of the oven; turn on the broiler.
- 4
Transfer chicken to a shallow baking dish or rimmed baking sheet and broil until the skin is golden brown and crisp, about 5 to 10 minutes. Serve warm.
Multi-Cooker-Friendly Recipe Instructions
- 1
Place the chicken into the inner pot of your multi-cooker. Rub the seasoning mix all over the skin and inside the cavity of the chicken.
- 2
Stuff the lemon halves into the cavity, then pour 1½ cups broth around the chicken.
- 3
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 15 minutes. Select “cancel” to turn off the machine.
- 4
Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Place oven rack in the center of the oven and turn on the broiler.
- 5
Transfer chicken to a shallow baking dish or rimmed baking sheet and broil until the skin is golden brown and crisp, about 5 to 10 minutes. Serve warm.
* Always follow manufacturer’s instructions.
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