Ingredients
1 broiler/fryer chicken (3 to 4 pounds) 2 celery ribs, cut into 1-inch pieces1 medium onion, chopped1 medium apple, sliced1 tablespoon olive oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 teaspoons sea salt1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1-1/2 teaspoons paprika1 garlic clove, minced1 teaspoon pepper1 medium lemon, sliced
Preparation
Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon.
Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
