Directions

1. In a small bowl, combine paprika, brown sugar, oregano, onion powder, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
2. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture. Stuff cavity with lemon, thyme and rosemary.
3. Place carrots, celery and onion into a 4-qt slow cooker. Place chicken, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine.
4. Cover and cook on low heat for 4-5 hours, reaching an internal temperature of 165 degrees F. Remove chicken from the slow cooker; let rest 10-15 minutes.
5. OPTIONAL: Preheat oven to broil. Place chicken onto a baking sheet and broil until crisp and crusted, about 4-5 minutes.
6. Serve immediately.