This slow cooker whole chicken turns out impossibly juicy, thanks to a smoky rub of paprika, garlic powder, and thyme that gets worked right under the skin before it settles in for a long, low simmer. A halved lemon and a whole head of garlic tucked into the cavity perfume the meat from the inside out, while carrots, celery, and onion underneath do double duty as both a natural rack and a built-in side dish. A quick pass under the broiler at the end gives the skin real color and a light crisp, so you're not stuck with pale, steamed poultry — a common slow cooker letdown. Lean protein, olive oil, garlic, lemon, and vegetables cooked low and slow are exactly the kind of straightforward, whole-food combination this way of eating is built around. Carve it at the table with the pan vegetables spooned alongside, and you've got a simple, satisfying dinner that fits naturally into a Mediterranean-style rotation.
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In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and kosher salt. Stir in the olive oil to form a loose paste.
Pat the chicken completely dry with paper towels — this is the key step for getting any color on the skin later. Rub the spice paste all over the outside of the chicken and under the breast skin wherever you can loosen it. Stuff the cavity with the lemon halves, the garlic head (cut side up), and the fresh thyme sprigs.
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