Recipe Details

Ingredients

• 2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
• 2 celery ribs, halved lengthwise and cut into 3-inch pieces
• 8 small red potatoes, quartered
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 medium lemon, halved
• 2 garlic cloves, minced
• 1 broiler/fryer chicken (3 to 4 pounds)
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2-1/2 teaspoons paprika

Description

1. 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.
2. Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
3. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.