Category
Main Dishes
Servings
6
Ingredients
- 1 t sea salt
- 1 t black pepper
- 1 t onion powder
- 1 t garlic powder
- 1 t smoked paprika
- 1 t thyme, dried
-
½ t cayenne pepper
- 1 chicken, whole, rinsed, patted dry
- 1 T extra-virgin olive oil
- 1 yellow onion, halved
- 1 carrot, peeled, 2-inch pieces
- 6 cloves garlic, whole
- 1 lemon, halved
- 1 c water
Directions
- In a small mixing bowl, add salt, pepper, onion powder, garlic powder, smoked paprika, thyme, and cayenne pepper, set aside.
- Stuff the cavity of chicken with onion, carrots, garlic, and lemon. Drizzle oil over chicken and rub all over chicken. Season inside and outside of chicken with spice mix. Place chicken in slow cooker bag and tie off the top. Add water and steamer rack to pressure cooker then place chicken on rack.
Close and lock lid, and set pressure cooker to "poultry", adjust time to 40 minutes, and press "start/stop". When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove chicken from pressure cooker. Chicken should be cooked until an internal temperature of 165°F is reached. Serve hot.
Recipe Note
TIP: For crispy skin, place chicken on a baking sheet and place in a 450 ̊F oven for 5 minutes.
