Slow Cooker Series: Chicken Dinner

• 1 whole chicken, 
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 and 3/4 Tablespoons avocado oil (or you can use coconut or canola – something with a high smoke point)
• 1 yellow onion quartered (optional)
• 1 lemon halved (optional)
• 1 cup chicken stock or broth

Directions

• Remove any “extras” from the cavity of the chicken, rinse and pat dry with a paper towel
• If using, place the lemon and onion into the cavity.
• Preheat Instant Pot to Saute setting on “normal”
• Mix the oil and the spices until incorporated, rub on the breast side of the chicken.
• Place the chicken in the preheated Instant Pot – breast side down to ge that crispy skin.
• Rub the remainder of the oil/spice mixture on the other side of the chicken
• Leave for a few min to crisp up – 3-4 min.
• Turn chicken over.
• Add stock
• Put the lid on and lock (please follow your pots instructions)
• Set to manual high pressure for 25 min.
• Don’t use the venting lever, but let it depressurize on its own (about 25 min) *You want the internal temp to reach 165′
• Transfer to serving plate or cutting board and let rest for 5 min – (or if you are in my home tell everyone dinner is getting cold so they spend 5 minutes doing all-of-the-things before coming to the table.)
• ENJOY!