Paula Deen Slow Cooker Orange Chicken

Paula Deen slow cooker orange chicken turns a whole roasting chicken, orange marmalade and rosemary butter into a fall-apart tender dinner in 8 to 10 hours. This hands-off slow cooker chicken dinner fits Sunday dinner, church supper and holiday table, and it easily feeds a crowd of 15.

Rub half of the marmalade butter under the skin, because that is what keeps the breast meat juicy and flavored all the way through. Leave it on the outside only and the seasoning slides off into the broth.

Paula builds a bed of orange quarters and onion in the bottom of the slow cooker, so the chicken steams over citrus instead of sitting in plain broth. Stuffing the cavity with rosemary, garlic and more orange also perfumes the meat from the inside out.

Paula Deen Slow Cooker Orange Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

9

hours 

Calories

480

kcal

A whole chicken slow cooks over orange quarters and onion until the meat pulls off the bone. The marmalade butter under the skin melts into the juices and gives it a sweet, herby flavor.

Ingredients

• 1 (3-4 lb) roasting chicken
  

• 2/3 cup chicken broth
  

• 3 2 quartered and divided plus 3 orange slices oranges
  

• 1 medium quartered onion
  

• 4 tablespoons softened Butter
  

• 1 bunch (reserve several sprigs for cavity and garnish; finely chop 2 tablespoons) sprigs rosemary
  

• 1 teaspoon Kosher salt
  

• 1/2 teaspoon freshly ground Black pepper
  

• 1/4 cup orange marmalade
  

• 1 head garlic
  

• pinch paprika
  

Directions

• Build the base: Add 2/3 cup chicken broth, 4 orange quarters and 1 quartered onion to the bottom of the slow cooker. This citrus bed lifts the chicken and flavors the steam as it cooks.
• Make the butter: Stir together 4 tablespoons softened butter, 2 tablespoons finely chopped rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 cup orange marmalade in a small bowl. Mix until it looks smooth and evenly speckled.
• Season and stuff: Salt and pepper the chicken, including the cavity. Then tuck in several rosemary sprigs, 1 head of garlic and the remaining orange quarters.
• Butter the bird: Loosen the skin from the meat with your fingers and slide half of the butter mixture underneath. Then rub the rest all over the outside of the chicken.
• Cook and garnish: Set the chicken on top of the orange quarters and sprinkle with a pinch of paprika. Cover and cook on low for 8 to 10 hours, until the juices run clear, then garnish with orange slices and rosemary.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I cook this chicken on high instead of low?

The recipe is written for low heat over 8 to 10 hours, and that slow pace is what makes the meat so tender. If you are short on time, high heat will shorten it, but check that the juices run clear before serving.

Can I use orange juice instead of orange marmalade?

Juice will not give you the same result, because the marmalade is thick enough to cling under and on top of the skin. If you only have juice, the sweet glaze will be much lighter.

How do I store leftover orange chicken?

Pull the meat off the bone and keep it in an airtight container in the fridge. Spoon a little of the cooking juices over it so it stays moist when you reheat it.

Does the chicken need to be thawed first?

Yes, thaw it fully in the fridge before it goes in the slow cooker. A partly frozen bird cooks unevenly and spends too long in the temperature range where bacteria grow.

Will the skin get crispy in a slow cooker?

No, slow cooker skin stays soft because the lid traps steam. If you want it browned, transfer the chicken to a sheet pan and broil it for a few minutes at the end.