Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      5 pound       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      tablespoon    lemon juice
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      paprika
                        rosemary sprigs -- optional

Preparation:

1. Remove and discard giblets and neck from chicken. 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.