Slow cooker chicken with celery root and rosemary
Uncooked bone in skinless chicken thigh
24 oz, 4 (6-ounce) thighs, trimmed
1 large, chopped
Reduced-sodium chicken broth
4 large clove(s), thinly sliced
1½ pound(s), (1 head), peeled and cut into 1-inch chunks
4 medium, halved lengthwise, cut into 1-inch chunks
2 tsp, minced fresh
1 medium, peeled, cored , and thinly sliced
- Sprinkle chicken with 1/2 teaspoon of salt and pepper. Spray large skillet with nonstick spray and set over medium-high heat. Add chicken and cook, turning once, until browned, about 8 minutes. Transfer chicken to plate. Reduce heat to medium. Add onion to skillet and cook, covered, stirring often, until lightly browned, about 4 minutes. Add broth and garlic and bring to boil, stirring to scrape up browned bits from bottom of pan. Remove from heat.
- Combine celery root, carrots, apple cider, rosemary, and remaining 1/4 teaspoon salt in 5- to 6-quart slow cooker. Stir in onion mixture. Arrange chicken over vegetables. Cover and cook until chicken and vegetables are fork-tender, 5–6 hours on Low.
- Whisk together half-and-half, cornstarch, and mustard in cup until smooth. Transfer chicken to plate and cover to keep warm. Add apple to slow cooker and stir in half-and-half mixture. Cover and cook on High until mixture comes to simmer, 25–30 minutes. Return chicken to slow cooker, cover, and cook until heated through, about 5 minutes. Sprinkle with parsley and serve.
- Per serving: 1 chicken thigh, 1 cup vegetables, and 1/3 cup sauce