Garlic Rosemary Slow Chicken

 

1 — 5 lb. roasting chicken — skinned

2– 5 inch sprig rosemary

2 stalks celery with leaves –each cut into 4 pieces

2 small onions — quartered

16 garlic cloves

1 T. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

rosemary sprigs — optional

 

Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hour. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired.