Remove giblets etc from inside, then wash the chicken and pat dry. Sprinkle salt, pepper and parsley inside the cavity of the bird. Fold legs and wings across the breast and tiw with string. Place breast-side-up in the slow cooker, brush the skin with melted butter or margarine, then sprinkle herbs over top. Cover the pot, and cook on high for 1 hour, then on low 8-10 hours. Save the broth to use in soup or gravy.

Wash and dry the chicken parts. Sprinkle the salt, pepper and paprika over them and place in the crockpot. Add all the other ingredients except the stock, rice and peas. Cover and cook on LOW 6-10 hours or high 4 hours. About 1 1/2 hours before serving, add the broth, rice and peas. Cover pot. Cook on high until the rice is tender and liquid has been absorbed.