Several celery stalks
1 roasting chicken, 4 to 5 pounds (to fit in crockpot)
Little evoo or butter
paprika, poultry seasoning, or other desired herb
6 cloves garlic, mashed
1/2 cup chicken broth
Spread chicken lightly with oil or butter (you can omit this, but it helps the seasonings adhere). Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Layer the celery on the bottom of the crock and set the chicken on top. This will prevent the chicken from sitting in the fat as it cooks. Add the remaining ingredients and butter and cook on HIGH for 1 hour. Reduce to LOW and cook for 4 to 6 hours longer, until chicken is tender and juices run clear. Serve the hot garlic butter sauce with the chicken.