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whole chicken marinade recipe
Victoria Haneveer

Slow Cooker Whole Chicken with Rosemary and Orange

A whole chicken marinates overnight in soy sauce, rice wine, orange zest, rosemary and smoked paprika. It then cooks gently in the slow cooker with a lightly smoky, sweet and savory seasoning.
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Prep Time 15 minutes
Cook Time 7 hours
Marinating 12 hours
Total Time 19 hours 15 minutes
Servings: 6
Course: Marinade
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 1 ½ cups (375 ml) water
  • 2 teaspoons smoked paprika
  • 1 tablespoon finely grated orange zest
  • ⅓ cup (80 ml) rice wine
  • ¼ cup (50 grams) brown sugar
  • ¾ ounce (20 grams) dry Italian dressing mix
  • 1 teaspoon ground ginger
  • 2 tablespoons honey mustard
  • 2 dashes liquid smoke
  • 6 sprigs fresh rosemary
  • 1 whole chicken, about 4 pounds (1.8 kilograms)
  • ⅓ cup (80 ml) sesame oil
  • ¼ cup (60 ml) soy sauce
  • 1 teaspoon mixed dried herbs

Method
 

  1. Whisk the water, rice wine, sesame oil, brown sugar, soy sauce, liquid smoke and honey mustard together in a large bowl. Stir in the smoked paprika, orange zest, Italian dressing mix, ground ginger and dried herbs.
  2. Put the chicken in a large food-safe bag and add the rosemary sprigs. Pour the marinade into the bag, squeeze out the excess air and seal it securely. Turn the bag several times to coat the chicken, then refrigerate for 8 to 12 hours.
  3. Put the chicken breast side up in a large slow cooker.
  4. Pour the marinade and rosemary into the slow cooker. Cover and cook on low for 6 to 7 hours.
    5. The chicken is ready when the thickest part of the breast and innermost thigh reach 165°F (74°C).
  5. Transfer the chicken carefully to a board and rest it for 10 minutes before carving. Discard the rosemary sprigs.

Notes

  • Use smoked paprika for a more noticeable smoky taste. Regular paprika can be used for a milder result.
  • The soy sauce and dry Italian dressing mix already contain salt, so don’t add any extra before cooking.
  • The chicken skin won’t become crisp in the slow cooker. For crisper skin, transfer the cooked chicken to a baking sheet and broil it briefly, watching it closely.
  • Slow cookers vary, so begin checking the chicken near the end of the stated cooking time.
  • The chicken will be very tender after slow cooking, so use two large utensils when lifting it from the slow cooker.
  • Refrigerate leftovers in an airtight container and use them within 3 to 4 days.