I put a chicken in dry, just coat the pot with olive oil, and fill the cavity with onion and maybe carrot and celery and a liberal sprinkling of garlic and pepper on the skin. Let it cook until it's very well done (starting to fall off the bones--there will be a lot of liquid in the pot now). It's good roasted that way, and easy to use the meat for other dishes like enchiladas, etc. And keep that liquid to add to soup broth.

It's difficult to answer the question about how long, i.e., if an oven takes 2 hours, a crockpot takes six, etc. Each pot can vary a great deal. You'll have to do a little experimenting (and I would recommend the first couple of times you use it, do it when you're at home. If it is going to catch fire, better you're there to detect it and put it out, than leave the house with an untested used appliance running).

SRS