Spice Rubbed Instant Pot Whole Chicken is a 21-Day Fix approved dinner, cooked to perfection in your Crock Pot or Instant Pot. Just add your favorite sides and you have a complete meal, or use it in a recipe that calls for precooked chicken. Meal prepping made easy!
This post was originally published April, 13 2015, but recently got a major overhaul. Now updated with new pictures and Instant Pot directions!
Confession # 23- I’ve been making this chicken in the crock pot forever. It isn’t my creation; I found the recipe somewhere.
Ages ago.
Like before Pinterest.
Spice Rubbed Whole Chicken for the Instant Pot and Slow Cooker
Spice Rubbed Whole Chicken is a 21-Day Fix approved dinner, cooked to perfection in your slow cooker or Instant Pot. Just add your favorite sides and you have a complete meal, or use it in a recipe that calls for precooked chicken.
Ingredients
- 1 Whole Chicken 4 to 5 lbs for a 6 quart Instant Pot and 5-7 lbs for an 8 quart Instant Pot or Crock Pot
- 1 onion quartered
- Lemon
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup chicken broth or water for IP
Instructions
Crock Pot
- Pat chicken dry with paper towels.
- Put onion in the bottom of the slow cooker.
- Mix spices together and coat the chicken skin. Place chicken in crock pot on top of the onions.
- Stuff the cavity with onions, lemon and fresh thyme if you have it.
- Cook on low for 6-8 hours. No liquid needed - this makes a ton of it's own.
- If you really want to make your life easy, throw in some veggies. Or put some into a foil packet, place it right on top of the chicken, and they will steam all day long.
Instant Pot
- Pat chicken dry with paper towels.
- Put onion in the bottom of the Instant Pot and pour chicken broth over top of the onions.
- Mix spices together and coat the chicken skin. Stuff the cavity with onions, lemon and fresh thyme if you have it.
- Place your trivet or sling at the bottom of your Instant Pot and put chicken on on top.
- Cook on manual (pressure cook on some models) at 6 minutes per pound. [For example, a 5 lb chicken will cook for 30 minutes.] . **If your chicken is frozen, cook for double the time!
- After cooktime, do a 15 minute natural release before finishing with a quick release.
Notes
21 Day Fix Containers: measure in your RED and be sure to take the skin off!
WW: 5 points (per 3/4 cup serving)
Nutrition
Calories: 292kcalCarbohydrates: 3gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 95mgSodium: 490mgPotassium: 331mgFiber: 1gSugar: 1gVitamin A: 661IUVitamin C: 4mgCalcium: 25mgIron: 2mg
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Angelle says
I’d never cooked a whole chicken before. I was VERY intimidated by this concept! It was so easy, though! My kids loved it. We will definitely do this again.
Next time I’ll leave out the lemon. The juice was too lemony, and I think I could have cooked that down a little and made a sauce. It will be easy to play with the seasonings for this one.
Nancylynn says
Great feedback, thank you! So glad you conquered your whole chicken fear! lol!
Jenny says
So good and so easy!!
Nancylynn says
Thank you for taking the time to comment and rate the recipe, Jenny!!
J. Pinto says
Omg this was the most tender, juicy and flavorful chicken I have ever made. Thank you your recipes are amazing and super healthy I love it
Nancylynn says
This made my night!!! 😍😍😍😍 Thanks, Janis!