Prepare your chicken as if for roasting - push wings to back and tie legs together if desired. Be sure to remove giblets first. May be cooked with giblets in the water if stronger flavor is desired. Place chicken in crockpot set to high power.
Push the prepared vegetables and seasonings down around and under chicken wherever they will fit. I leave a few slices of onion on top of the chicken. Add water so it comes about half or 2/3 of the way up the sides of the crockpot. The chicken releases more liquid as it cooks and you don't want it to overlfow.
Cook on high for 1-2 hours, then switch to low power and cook 6-7 more hours. When done, remove chicken, cool, and pull meat off bones. Strain the stock.
1 - for chicken and dumplings, use about 1/2 the stock and 1/3 of the chicken and a little salt if necessary. Use any biscuit or dumpling recipe. Heat chicken and stock in a large pot to a slow boil, drop dumplings into boiling stew, cover and cook 15 minutes or until dumplings are thick and cooked through.
2 - for chicken pot pie, use about 1/3 of the chicken and place in an unbaked 9" pie crust. Add mixed vegetables, salt and pepper, and gravy (made with your chicken stock) or cream of chicken soup. Cover with vented top pie crust or biscuit dough, and bake at 375° about 35-40 minutes, or until piecrust is done.
3 - for chicken salad, use remaining chicken meat chopped fine. Mix in 1/4 cup chopped celery, some chopped green onions, chopped almonds or pecans, and grapes or raisins if you like. Stir in mayonnaise and salt and pepper to taste. Chill and serve cold.
I posted this mainly for those who wanted to know what I use to season my stock. I do not put salt in my stock, because it gives me the option later on to salt a dish to my liking, as each of the 3 dishes presented here would be seasoned differently. The FRESH rosemary is what makes the difference, in my opinion.