1 5-pound roasting chicken, rinsed and fat removed
2 sprigs fresh rosemary
2 stalks celery with leaves, cut into pieces
2 small onions, sliced
1 whole garlic head, cloves peeled (or less)
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Remove and discard giblets and neck from the chicken.
Rinse and pat dry.
Trim excess fat.
Place rosemary, celery, 1/4 of onion, and 6 garlic cloves in the cavity of the chicken; tie legs together with string.
Place chicken, breast side up, in the crock pot .
Add remaining onion and garlic.
Drizzle lemon juice over chicken; sprinkle with the salt, pepper and paprika.
Cover; cook on low for 8 hours.