1. Prepare the Chicken and Aromatics:

• Remove giblets from the chicken cavity, if present, and rinse the chicken inside and out with cold water. Pat the chicken thoroughly dry with paper towels.
• Stuff the cavity of the chicken loosely with the cut celery ribs, chopped onion, and apple slices.
• Tuck the wing tips under the chicken’s back. If desired, tie the drumsticks together with kitchen twine to help it hold its shape.

2. Season the Chicken:

• Place the prepared chicken, breast side up, into the insert of a 6-quart slow cooker.
• Rub the entire surface of the chicken with the 1 tablespoon of olive oil.
• In a small bowl, combine the minced fresh rosemary (or crushed dried), sea salt, minced fresh thyme (or dried), paprika, minced garlic, and pepper.
• Rub this herb and spice mixture all over the oiled chicken, ensuring even coverage.
• Arrange the lemon slices over the top of the seasoned chicken.

3. Slow Cook the Chicken:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 4-5 hours.
• The chicken is done when it is very tender, the juices run clear when a thigh is pierced, and an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers at least 170°-175°F (77°-79°C), and in the breast reaches 165°F (74°C).

4. Rest and Carve:

• Carefully remove the cooked chicken from the slow cooker using large forks or sturdy spatulas, and transfer it to a clean cutting board or serving platter. It will be very tender, so handle gently.
• Tent the chicken loosely with aluminum foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in moister meat.
• The recipe directs to discard the vegetables and apple from the cavity (they will have imparted their flavor and become very soft). The pan juices can be skimmed of fat and served as a light gravy or au jus if desired.

5. Serve:

• Carve the rested chicken into serving pieces.
• Serve warm with your favorite side dishes. Enjoy!