Slow Cooker Lemon Chicken

Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity and rub skin with butter. Place in the bottom of a slow cooker.

Squeeze lemon juice over the chicken and sprinkle with parsley, salt, paprika, and thyme leaves. Cover and cook on Low until no longer pink in the center and juices run clear, 8 to 9 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).