This is adapted from O.B.B.
1 whole chicken
1/4 C butter, divided
1 lemon, sliced
4-5 cloves garlic, halved
season salt to taste
4-6 slices bread
3 crumpled balls of aluminum foil or rack for crock pot
Remove chicken instructions (giblets), rinse chicken and pat dry with paper towels. Put little pats of 1/8 C. butter, garlic, fresh rosemary, sage, and thyme under skin of chicken (I only did the breast side). Butter bread slices and sprinkle with celery salt and poultry seasoning. Cut into 1/2" squares and stuff into chicken cavities, stitch closed. Rub season salt into skin of chicken on all sides. Place chicken, breast up on 3 balls of foil in crock pot to keep it off the bottom of the pot. Top with slices of lemon. Cook on high or low until done. (I'm hoping it will be done on high after 5 hours. Check with meat thermometer for done-ness.)
Use chicken drippings for gravy. Add a little milk and whisk flour or corn starch in to thicken.
Serve with potatoes or rice or quinoa or polenta.