Yes, it's gorgeous, loads more tender than roasting.
Poke a sharp knife all over a chicken and pace thinly sliced garlic in each cut. Brown it in olive oil then place into slow cooker pre-heated on high. In chicken pan, melt a big fat lot of butter and add any herb you like - oarsley woeks well but so do loads of others.
Pour herb butter over chicken then cook on high for 4-6 hours.
Juices and carcass can then be left in slowcooker with some boiling water and whatever veg you need to use up to make a stock - 8-10 h on low.