Remove giblets from center of chicken , rinse chicken and drain. In a small bowl whisk together paprika, garlic powder, onion powder, thyme, rosemary, celery seed, turmeric and salt and pepper to taste . 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 1/2 - 5 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.
