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I used to just put a whole chicken, carrots, very small creamer potatoes, fresh ground pepper, little kosher salt, white wine, a couple of kinds of mushrooms (dried shitakies do really well in this), fresh rosemary, fresh basil and dried oregano in with enough unsalted chicken broth (water works fine) to reach 1/2-way up the chicken (it makes more as the fat cooks off the chicken.
When you are done, drain the liquid into a large sauce pan and reduce, make gravy out of that an put that on some rice, and the chicken if you like.
The chicken will fall off the bone.
You can also do this with a roast, beef ribs, or rack of ribs... hell, just about anything really.
You don't have to make the gravy if you don't want and can change or leave out the spices as you like.
Use very little salt, add more when you are done to taste.
I don't use celery for long cooking, does not agree with me for some reason, you can if you like.
You can add egg noodles or rice near the end and turn it up if you like.
This was a staple of mine in college.
I have a crock pot big enough for a turkey. It is amazing.
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