Remove giblets from center of chicken (you may need to use a fork to reach down in or turn upright and let fall through).
In a small bowl whisk together paprika, garlic powder, onion powder, thyme, rosemary, celery seed, turmeric and salt and pepper to taste (I use 2 tsp salt 1 tsp pepper).
Transfer chicken to a 6 or 7 quart slow cooker, sprinkle all over with spice mixture including the inside cavity.
Cover and cook on high heat for 4 – 5 hours (or low heat for about 8 hours), until center of thigh registers 165 degrees on an instant read thermometer.
Transfer to a cutting board and let rest 5 minutes then slice and serve warm.
