Line the bottom of a slow cooker with 4 balls of foil just big enough to hold the chicken up so that it does not sit in its juices while cooking.

Combine paprika, Italian seasoning, salt, and pepper, and rub into flesh of chicken. Place chicken on top of foil balls, and cook on high for 4 -4 1/2 hours or until the internal temperature has reached 165°F.

Just before chicken has finished cooking, prepare your asparagus: Rinse well and snap off ends. Place on foil or a baking pan and brush with coconut oil. Squeeze the juice of 1 lemon and 1 orange onto asparagus, and top with zest of the lemon.

Spray a large skillet with cooking spray; heat over medium heat. Add asparagus and cook until crisp-tender (approximately 8 minutes), stirring occasionally.

Place chicken on a large platter and allow to sit for 5 minutes before carving. Slice remaining oranges into wedges.

Serve chicken with asparagus, dinner rolls, and orange wedges on the side.