Remove giblets from inside chicken cavity, and set aside for another use, if desired. Rinse and pat dry the chicken, and place in the slow cooker.

Push the celery and lemon inside the cavity, giving the lemon a little squeeze as you do so to release some of the juice.

Pour 2 cups of water into the pan.

Dust the top and sides of the chicken with the celery salt, thyme, marjoram, paprika, and pepper.

Cover and cook on Low for 6-8 hours. Turn off when the chicken begins to fall apart under light pressure. Remove cover and allow to cool for at least 20 minutes. 

Remove the chicken, celery, and lemon to a platter and set aside. Pour the broth carefully through a mesh strainer resting on top of a medium bowl. Discard the solids in the strainger, and cover the bowl of broth. Refrigerate.

Next, tend to the task of separating the tender chicken meat from the bones and skin, which you will discard. You should get several cups of meat. Store the meat in an airtight container in the refrigerator for up to 4 days.

After the broth has been chilling for several hours, you should be able to easily scrape off the layer of chicken fat which has settled on the top. I would recommend you leave a small amount of the fat behind, as it lends a wonderful flavor to the broth in soups and stews! The broth will keep in the refrigerator for up to 4 days, and in the freezer for two months or more.