Place trivet or steamer basket in 4-5 quart crockpot. Rinse chicken and drain well, then pat dry with paper towels. Place celery, gingeroot, and green onions inside chicken. In small bowl, combine soy sauce and five spice powder to make a paste.
Rub this mixture over the chicken. Place chicken on trivet inside crockpot. Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 180 degrees F. Discard vegetables inside chicken; carve to serve. Serves 4
Originally Submitted
5/6/2008
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