The internet is full of unbelievable things, a lot of which actually shouldn’t be believed, but when I read on a forum that you can successfully cook an entire chicken in a rice cooker it was one claim I knew had to be investigated. After all, the buffalo wing experiment was a huge success so who am I not to trust my rice cooker to take on bigger and better things? Well my friends, I’m here to tell you that the tale of the fabled rice cooker chicken is in fact true… and pretty dang convenient and tasty.
What’s great about this recipe is that its completely fail proof and attains the number 1 attribute any cook strives for when making chicken, it’s exceptionally moist. It’s also perfect to shred and use in salads, soups, tacos, anything really or to carve and serve right off the bone.
1 (2-3 lb) chicken
2 small onions, peeled
2 sprigs rosemary
2 tbsp melted butter or olive oil
salt and pepper
Cut each onion in half and place flat side down in the bottom of your rice cooker. Cut lemon in half and stuff inside the chicken with the rosemary.
Coat the chicken liberally with melted butter or olive oil and season with salt and pepper. Place chicken in your rice cooker atop the sliced onions.
Set to White Rice. When your rice cooker beeps check chicken for doneness, cycling again if necessary.
Tip: If you prefer a crispier skin put chicken under the broiler for 5-10 minutes.
Over to You
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