Begin by washing and peeling the large carrots and parsnip. Cut them into large chunks, ensuring they're uniform for even cooking. Slice the onion into quarters and place all the vegetable chunks at the bottom of your slow cooker.

Remove the giblets from the thawed whole chicken and pat it dry. In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Generously rub this mixture all over the chicken.

Carefully place the chicken on top of the prepared vegetables in the slow cooker, breast-side up. Ensure that the chicken is not touching the lid.

Cover the slow cooker with its lid and set it to cook on low for 7-8 hours or high for 3-4 hours. The chicken is done when its internal temperature reaches 165°F.

Carefully remove the lid and lift the chicken out of the slow cooker using two large spatulas. Serve it alongside the cooked vegetables.