Slow Roasted Chicken with Vegetables

I have roasted chicken in my crock pot before.  I am amazed at how good it tastes and how it looks like it is oven roasted.  I am going to try this with the veggies.

2 medium carrots, halved lengthwise and cut into 3 inch pieces
2 celery ribs, halved lengthwise and cut into 3 inch pieces
8 small red potatoes, quartered
3/4 tsp. salt, divided
1/8 tsp. pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken
1 tbsp. dried rosemary, crushed
1 tbsp. lemon juice
1 tbsp. olive oil
2 tsp. paprika

Place carrots, celery, and potatoes in a slow cooker; toss with 1/4 tsp. salt and the pepper.  Place the lemon halves and the garlic in the chicken cavity.  Tuck wings under chicken; tie drumsticks together.  Place chicken over vegetables in slow cooker, breast side up.  Mix rosemary, lemon juice, oil, paprika, and the remaining salt; rub over chicken.

Cook, covered, on low 6-8 hours or until a thermometer inserted in thigh reads 180 degrees and the vegetables are tender.

Remove chicken to a serving platter; tent with foil.  Let stand 15 minutes before carving.  Serve chicken with vegetables.