Slow Cooker Chicken with Celery Root and Rosemary

Smartpoints value per serving
Total Time
5 hr 47 min
15 min
5 hr 32 min


uncooked bone in skinless chicken thigh

24 oz, 4 (6-ounce) thighs, trimmed

table salt

¾ tsp

black pepper

¼ tsp

uncooked onion(s)

1 large, chopped

reduced-sodium chicken broth

1 cup(s)

garlic clove(s)

4 large clove(s), thinly sliced

uncooked celeriac

1½ pound(s), (1 head), peeled and cut into 1-inch chunks

uncooked carrot(s)

4 medium, halved lengthwise, cut into 1-inch chunks

apple cider

½ cup(s)


2 tsp, minced fresh

fat-free half-and-half

2 Tbsp


1 Tbsp

Dijon mustard

1 Tbsp

fresh apple(s)

1 medium, peeled, cored , and thinly sliced

cooking spray

1 spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Per serving: 1 chicken thigh, 1 cup vegetables, and 1/3 cup sauce


Celery root, also called celeriac, has an intimidating knobby exterior, but inside is a crisp celery-flavored flesh that is equally delicious served raw or cooked.

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