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Slow cooker chicken with celery root and rosemary

5
Points®
Total Time
5 hr 47 min
Prep
15 min
Cook
5 hr 32 min
Serves
4
Difficulty
Easy
Yes, we said CELERIAC! Celery root, also called celeriac, is a root vegetable with an intimidating knobby exterior, but inside is a crisp celery-flavored flesh that is equally delicious served raw or cooked. In this bistro-style chicken dish the celeriac gets very tender and mildly sweet which plays well with the apples and cider presence. Serve this chicken with side of steamed green beans and some mashed cauliflower for a full dose of veggie power. The unctuous dijon sauce on the chicken lends a French feel to the dish and brings great flavor to every bite of this family-friendly recipe.

Ingredients

Uncooked bone in skinless chicken thigh

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

Table salt

¾ tsp

Black pepper

¼ tsp

Onion

1 large, chopped

Reduced sodium chicken broth

1 cup(s)

Garlic

4 large clove(s), thinly sliced

Celery root (celeriac)

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

Carrots

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

Apple cider

½ cup(s)

Rosemary

2 tsp, minced fresh

Fat free half and half creamer

2 Tbsp

Cornstarch

1 Tbsp

Dijon mustard

1 Tbsp

Apple

1 medium, peeled, cored , and thinly sliced

Cooking spray

1 spray(s)

Instructions

  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

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