You might try this:
Set it on high, put a little water in, stuff in the bird, add some seasoning, (old bay, poultry seasoning, savory, salt and pepper, rosemary, any combination of them, or whatever you personally like) and let it cook overnight. The meat will be falling off the bones in the morning. Let it cools a bit, remove the bones. Pour the stock through a sieve to remove any small bones. put in a covered container and refrigerate. Chop the meat up, put it in a covered container in the fridge until time for lunch or dinner.
Mix the meat with your favorite barbecue sauce. Re-heat and slap some on a bun, and eat one of the best BBQ sandwiches you ever had.
Or: Make some pie crust, enough for a large deep-dish pie. Put the bottom crust in a greased dutch oven-type pan. Or shape it to fit a rectangular or square pan, if that's what you have.
Sauté some chopped onion (about half an onion, unless it's small, then add more...or a lot if you really like onions, like I do) a minced clove of garlic, and chop a stalk of celery to add to the sauté. Mix in a couple of cups of chopped veggies of your choice, you can even use frozen mixed veggies if you like. Use whatever kind you prefer.
Take that broth you saved. If it has much fat on top, you can remove that, if you like. I save fat from chickens and cook with it, so you can save it or discard it, depending on your preference. (Potatoes and onions fried in chicken fat are delicious) Heat it up in a saucepan. while that heats, mix 3 TB. of cornstarch with 1/4 cup of cold water, and set aside.
When the broth come to a bubbling simmer, slowly add the cornstarch/water mixture, stirring constantly. (Don't add all at once, you want to stop while the gravy is a bit thinner than you would make to go over mashed potatoes.)
Once the gravy is made, mix the veggies, and enough chopped chicken meat to mostly fill the crust, add enough gravy to make it a little soupier than you'd like your meat pie to be. It will thicken as it bakes, the crust will absorb part of the moisture. Put the top crust on, and bake at 350F for about 45 minutes, until heated through and crust is golden brown. There you have chicken pot pie, a delicious home-made version that will beat any pot-pie from the grocery store.
If you have extra gravy, make some mashed potatoes to go with it.
If you have a pressure canner, you might try canning the meat. It will get tender when pressure canned.
Crock pot meat is great for burritos, enchiladas, chicken tacos, all kinds of things. I chop the skin up with the meat, too, it adds flavor.
