Ingredients
2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces2 celery ribs, halved lengthwise and cut into 3-inch pieces8 small red potatoes, quartered3/4 teaspoon salt, divided1/8 teaspoon pepper1 medium lemon, halved2 garlic cloves, minced1 broiler/fryer chicken (3 to 4 pounds)1 tablespoon dried rosemary, crushed1 tablespoon lemon juice1 tablespoon olive oil2-1/2 teaspoons paprika
Preparation
Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.
Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
