COOK TIME FOR WHOLE CHICKEN RECIPES

Steps:

• Create a base in the bottom of the slow cooker. Place a small metal rack, heatproof trivet, or three balls of aluminum foil (each about 3 inches wide) in the bowl of a 6-quart or larger slow cooker. This is the base that the chicken will sit on top of during cooking.
• Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can't find them, check in the neck cavity). Discard them, or save to make stock or gravy later on.
• Pat the chicken dry. Use paper towels to pat the chicken dry. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity to get the chicken as dry as possible.
• Season the chicken with salt and pepper. Sprinkle the chicken all over with the salt and pepper.
• Place the chicken, breast-side up, in the slow cooker. Place the whole chicken, breast-side up, on top of the trivet or balls of aluminum foil so that it's not sitting on the bottom of the slow cooker. Keep the chicken in the center of the slow cooker as much as possible.
• Cook the chicken. Cover the slow cooker and cook on the HIGH setting for 2 1/2 to 3 1/2 hours or on the LOW setting for 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
• Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
• Broil for crispy skin (optional). For extra-crispy skin, carefully transfer the chicken to a rimmed baking sheet, oven-safe skillet, or large baking dish and place in the oven. Broil for 3 to 5 minutes — just until the skin reaches your desired level of crispiness.
• Rest the chicken for 15 minutes. Once the chicken has finished cooking, transfer it to a clean cutting board. Let it rest for about 15 minutes before carving.

Steps:

• Arrange the chicken, salt, and water in the electric pressure cooker. Set the Instant Pot’s trivet or a steamer basket inside the insert of a 6-quart or larger Instant Pot or electric pressure cooker. Season the chicken with the salt and set on the trivet. Pour the chicken broth or water over the chicken.
• For perfectly juicy chicken breast: Cook the chicken on HIGH pressure for 10 minutes and quick release the pressure. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come up to pressure. When the 10-minute cook time is up, do a quick release of the pressure.
• For shredded chicken: Cook the chicken on HIGH pressure for 15 minutes and natural release for 5 minutes. For chicken that shreds easily with a fork, you’ll need just a few more minutes of cooking and natural release. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 15 minutes. For fresh chicken, the cooker will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come to pressure. When the 15 minute cook time is up, do a natural release of pressure for 5 minutes before quick releasing any remaining pressure.
• Release remaining pressure, remove and serve or use for future use. Immediately transfer the chicken to a cutting board. If reserving the cooked chicken for meals throughout the week, store the breasts whole to keep them moist. Chop or shred the chicken as desired for immediate use in other recipes. Reserve the broth for soups and cooking grains.