Begin by washing and peeling the carrots and parsnip, then cut them into large chunks. Slice the onion into quarters and place all the vegetables at the bottom of the slow cooker.

In a mixing bowl, combine paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Rub this seasoning mixture generously over the whole chicken, coating the cavity as well.

Carefully position the seasoned chicken on top of the bed of vegetables in the slow cooker. Tuck the wings in close to the body.

Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the chicken reaches 165°F (75°C).

Once cooked, lift the whole chicken from the slow cooker and let it rest for at least 10 minutes before carving.