Combine frozen whole chicken in Crock-Pot with the broth and first seven ingredients (oil, herbs, broth, balsamic vinegar being last). Make sure the herbs are spread evenly over chicken and same with salt/pepper/oil.
If frozen, cook on high for 3-4 hours or until no longer pink.
Remove from Crock-Pot and keep 1/4 cup of the broth for later.
Shred chicken and remove the skin while doing so.
Place 2 cups of the Crock-Pot shredded chicken in a large bowl. Store the rest in tupperware and keep for later.
Add creme fraiche or yogurt, onion, mustard, pepper, salt and a few tablespoons of the broth from the crock pot to the chicken bowl.
Mix all together.
Add lemon juice and any desired additional herbs or seasonings.
Slice and toast the gluten-free rolls. Add a spoonful of raw cabbage on top of each and then spoon the chicken salad on top.