Rinse chicken and pat dry. Take out neck and gizzards, and reserve for another use. Take 1 sliced lemon, ¼ of the onion, ¼ of the celery and ¼ of the garlic, and place in cavity.
Place chicken in slow cooker. Add rest of onions, garlic and celery. Sprinkle with poultry seasoning, salt and freshly ground pepper. Add bay leaves. Do not add any water to chicken. (It will make its own liquid). Start on high setting, then after 30 minutes, turn to low. Let cook for 6 to 8 hours. Discard bay leaves.
To serve, pull meat off bones. Garnish meat with fresh lemon slices and parsley. Serve with fresh asparagus and garlic mashed potatoes.
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