1. Take a bowl and mix all the dry ingredients; 2 teaspoons of paprika, 2 teaspoons of salt, 1 teaspoon of onion powder 1 teaspoon of garlic powder, or 4 minced garlic cloves, ½ teaspoon of freshly ground black pepper, and ½ teaspoon dried thyme or 1 teaspoon chopped fresh thyme.
2. Mix properly and set aside, take the slow cooker and add the fresh veggies to it.
3. Remove the giblets and neck from the chicken, clean properly, and pat the inside and outside dry with a paper towel or clean kitchen towel.
4. Drizzle olive oil or butter on it and spread it well on the chicken, squeeze the half lemon on it for flavor and take the dry spices and rub on the oiled chicken.
5. Cover the slow cooker with the lid and cook for 8 hours on low heat.
6. Open the lid after 8 hours and check for doneness with an instant-read thermometer, the breasts should reach an internal temperature of 160 to 165° F, and the thighs reach 170° F.
7. Remove from heat, let it rest, and serve however you like, with some sauce or gravy.

If you would still like to see more ideas concerning cooking a chicken in a crockpot, check out this video recipe