Step 1: Prep Your Ingredients

• Pat dry 1 broiler/fryer chicken (3 to 4 pounds) with paper towels.
• Cut 2 celery ribs into 1-inch pieces.
• Chop 1 medium onion.
• Slice 1 medium apple (no need to peel).
• Mince 1 garlic clove.
• Measure 1 tablespoon olive oil, 1 tablespoon fresh rosemary (or 1 teaspoon dried), 2 teaspoons sea salt, 1-1/2 teaspoons fresh thyme (or 1/2 teaspoon dried), 1-1/2 teaspoons paprika, 1 teaspoon pepper.
• Slice 1 medium lemon into thin rounds.
• Grease a 6-quart slow cooker with cooking spray.

Tip: Dry the chicken thoroughly for better seasoning adhesion; slice lemon thinly for even flavor distribution.

Step 2: Stuff the Chicken

• Fill Cavity: Stuff the chicken cavity with celery pieces, chopped onion, and apple slices, packing loosely to allow air circulation.

Tip: Don’t overstuff; leftover veggies can be placed around the chicken in the slow cooker.

Step 3: Prepare the Chicken

1. Tuck Wings: Tuck the chicken wings under the body to prevent burning.
2. Tie Drumsticks: Use kitchen twine to tie the drumsticks together for a neat shape.
3. Place in Slow Cooker: Place the chicken breast-side up in the greased 6-quart slow cooker.

Tip: Breast-side up ensures even cooking and a moist breast; twine keeps the chicken compact.

Step 4: Season the Chicken

1. Rub with Oil: Rub 1 tablespoon olive oil all over the chicken, covering the skin evenly.
2. Apply Seasonings: In a small bowl, mix 1 tablespoon fresh rosemary (or 1 teaspoon dried), 2 teaspoons sea salt, 1-1/2 teaspoons fresh thyme (or 1/2 teaspoon dried), 1-1/2 teaspoons paprika, minced garlic, and 1 teaspoon pepper. Rub the mixture evenly over the chicken, including under the skin if possible.
3. Top with Lemon: Arrange lemon slices over the top and sides of the chicken, tucking some under the skin for extra flavor.

Tip: Rub seasonings under the skin for deeper flavor; overlap lemon slices for a pretty presentation.

Step 5: Slow Cook

• Cook on Low: Cover and cook on Low for 4-5 hours, until a thermometer inserted in the thickest part of the thigh (not touching bone) reads at least 170°-175°F (77°-79°C).

Tip: Check at 4 hours with a meat thermometer; avoid lifting the lid often to maintain heat. Cooking time varies with chicken size.

Step 6: Rest and Serve

1. Remove Chicken: Carefully transfer the chicken to a cutting board using tongs or a large spatula.
2. Tent with Foil: Tent loosely with foil and let rest for 15 minutes to allow juices to settle.
3. Discard Stuffing: Remove and discard the celery, onion, and apple from the cavity (not meant for eating).
4. Carve and Serve: Carve the chicken into slices or pieces and serve hot, with pan juices if desired.

Tip: Resting ensures juicy meat; use a sharp knife for clean carving. Spoon juices over slices for extra flavor.