Slow cooker chicken with celery root and rosemary

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