Slow Cooker Series: Chicken Dinner | Trivida Functional Medicine

Slow Cooker Series: Chicken Dinner

Sunday Chicken in Wednesday Time – 45 min.


  • 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


  • 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!

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