Remove chicken from its packaging, and remove giblets from inside chicken if they were included (save for use in gravy if you wish). Pat the whole chicken dry with paper towels as best you can (this will help butter stick to chicken).
Chop the herbs finely and collect in a small bowel. I find chopping herbs tedious, so I use these scissors instead.
Mix the herbs with the butter.
Spread the herbed butter all over the chicken. Start on the back of the chicken and thighs, then place the chicken breast side up in the crockpot and continue spreading butter on the chicken. Try to get butter under the skin as well, though this is really challenging. You can also smear butter in the cavity. Any butter that you feel is "leftover" should be put on the chicken breasts.
Cook on low heat for about 8 hours with the breast side facing up.
Carefully remove from the crockpot, remove whatever bones you wish, and serve or store for meals throughout the week.
Chop the heart and liver into small pieces. Sauté in a skillet over medium heat with ½ cup of the fat/oil in the bottom of the crockpot when the chicken is done cooking. Stir in ½ cup heavy whipping cream and bring to a simmer for about 5 minutes, stirring constantly. Remove from heat and serve with chicken.