1cupchicken broth or waterIf using an electric pressure cooker (Instant Pot)
Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible.
If Using a Slow Cooker: Place in a large 5-6 quart slow cooker, breast side up.
If Using an Instant Pot: Place a trivet and a cup of chicken stock or water in the bottom of the removable liner and lay your prepared 4-5 pound chicken on the trivet, breast up.
Mix all the seasonings and sprinkle all over the chicken, rubbing down the sides. Optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird.
Slow Cooker: Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear and an instant read thermometer inserted in the thigh reaches 165 degrees.
Instant Pot: Secure the lid of the pressure cooker, set the vent to "seal" and cook on Manual setting for 25 minutes for a 4 pound chicken or 35 minutes for a 5 pound chicken. When done, allow to release naturally for 15 minutes and then do a quick release as necessary. Check with an instant-read thermometer in the thigh to see if it's reached 165 degrees. If not, reseal and cook another 5 minutes, doing a quick release at the end this time.
Cut into pieces for immediate serving. Use any extra meat for another meal.
To make broth or soup: Reserve the juices in the bottom of the cooker, add any remaining bones along with some onion, celery, and carrot and cook on low all night. In the morning, strain the broth and freeze or use for soup. Pretty effortless, right?Variations:
Slice a couple of onions and spread them on the bottom of the cooker before adding the chicken- the onions cook in all that great flavor.
Add sliced (or baby) carrots, mushrooms, and/or potatoes under and around the chicken.