For Chicken:

Cup of Yum
1. Arrange celery, carrots, onion, garlic cloves, rosemary, and thyme sprigs into a 6 quart slow cooker bowl, creating a nest for the chicken.
2. Combine salt, paprika, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste.
3. Remove the giblets and neck from the chicken. Dry the outside and inside of the chicken with paper towels.
4. Spread the seasoning paste evenly over the chicken skin. Place the chicken breast side up on the vegetables.
5. Cover and cook on the “High” setting for 4 to 5 hours, or “Low” setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF.

For Crispy Skin (OPTIONAL):

1. Carefully transfer chicken to a foil-lined baking tray with a rack on top. Brush the chicken with olive oil and broil 10-inches away from the top of the oven until the skin is browned and crisp, about 5 minutes. 
2. To further brown the vegetables, transfer to a foil-lined baking tray and broil 10-inches away from the top of the oven for about 8 to 10 minutes.
3. Transfer chicken to a carving board and rest for 15 minutes before carving.
4. To serve, add vegetables to a platter and place carved chicken on top.

For Gravy:

1. Transfer chicken drippings to a fat separator. Heat a medium sized pan over medium heat. 
2. Melt 2 tablespoons of unsalted butter in the pan and then whisk in 2 tablespoons flour. Once a pale roux is formed, turn the heat up to medium-high. 
3. Gradually whisk in 1 cup defatted chicken drippings. Stir continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season gravy with salt and pepper.