Rinse the chicken well and pat dry. Mix the kosher salt and paprika together and season the chicken generously with the kosher salt mixture and freshly ground black pepper.

Scatter the vegetables in the bottom of a 6 quart slow cooker then place the seasoned chicken on top of the vegetables so they act as a shelf for the chicken.

Cook on high for 4-5 hours or low for 8-9 hours, or until the internal temperature reaches 165 degrees F and the juices run clear.

Remove the chicken from the stock and let the chicken rest for 5-10 minutes. If serving immediately, cut the chicken into pieces. You can serve the vegetables with the chicken or strain the vegetables from the broth and save the broth for up to 1 week in the refrigerator or freeze for up to 3 months.

Or if you want shredded chicken, allow the chicken to cool for about 15 minutes then shred with two forks and refrigerate for up to 3 days.