Remove the giblets from the cavity, for those in Asia (for a local fresh chicken, remove the head and feet if you like but not required) and rinse the chicken inside and out, place in your slow cooker. (This chicken I used is 2.2 kilos, head and feet attached, feet are tucked into the cavity, I also use a 9 1/2 quart pressure cooker.)

Add the water, onions, carrots, celery, and peppercorns.

For variant and to add a Asian taste to this chicken, we also added about 5 or 6 stalks of lemongrass. For those that are unfamiliar with using lemongrass in cooking, the texture ranks right up there very coarse wood shavings, this is not an item that remains in a dish, so the best way to add this when a dish is cooked, is to beat the stalks flat (this releases the fragrant oils in it) and tie into an overhand knot (this prevents the stalks from separating). When you are done cooking, just spoon out the knotted bundle.

Cover and lock the lid. Heat on high heat until the jiggler releases pressure and starts moving, reduce heat to low to keep the jiggler moving. Now start timing.

Very carefully lift the chicken out, I used two large wide spoons to do this, one wing disintegrated into the broth, the legs fell off after I set on a plate.