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Dark Days Week 6: Slow Cooker Chicken and Celery Root - Backyard Grocery

Dark Days Week 6: Slow Cooker Chicken and Celery Root

slow cooker chicken with celery root

Chicken roasted in the slow cooker is fall-off-the-bone tender.

Here it is, the 6th week of the Dark Days Challenge. Or maybe the 7th week…there seems to be some confusion. It’s a lot of weeks though, and I’ve been having fun. It’s a challenge to find interesting, locally sourced ingredients. First, they’re just hard to find. Second, my work schedule doesn’t leave me with a whole lot of hours in the week to go on the hunt. But somehow that’s making it more fun.

I feel like I’ve been cheating a bit. I have so much venison in my freezer that finding my weekly meat source is a piece of cake. So I’ve decided in the new year to venture away from all venison all the time. That and the chickens at the McLean Organic Butcher are fantastic. And so, the star of my local meal this week is a chicken. And a lovely celery root. And some mushrooms. Along with the first lettuce harvest from my winter garden.

Cooking on week nights hardly ever works for me, mostly because of the hours I work. This year I’m also resolving to make more slow cooker meals. So I spent some time the other day looking for 10-hour slow cooker recipes. They’re somewhat hard to find. But I did learn that my 4-lb chicken would work well over that length of time. So at 6:00 a.m. this morning I sliced up my celery root, spiced up my chicken, and put it on to roast. I came home to a fall-off-the-bone tender chicken. I riced the celery root, sautéd some mushrooms, and made a dressing with my locally made ramp vinegar. Dinner was on the table 10 minutes after I walked in the door. Beautiful.

So now I offer you, a non-venison, almost 100% locally grown and/or sourced dinner.

Recipe: Slow Cooker Chicken and Mashed Celery Root

crock pot chicken

Local chicken, mushrooms, celery root, and lettuce...delicious

Summary: 10 hours for the perfectly roasted chicken


  • 1 4-lb chicken
  • 1 celery root bulb
  • All-purpose seasoning blend (I used Nick’s)
  • black truffle butter
  • 4 oz mixed mushroom blend
  • 1/4 cup white wine
  • salt

slow cooker chicken 1

  1. Put three balls of aluminum foil in the slow cooker. This helps keep the chicken out of the juices while cooking.
  2. Slice the skin off the celery root, and slice into large chunks. Place on the bottom of the slow cooker.
    slow cooker chicken 2
  3. Rub the chicken with the all purpose seasoning and put four or five dabs of truffle butter on the chicken.
  4. Place the chicken, breast side down, in the slow cooker.
  5. Turn slow cooker on low and go to work (or whatever you’re doing). Let the chicken cook for 8 to 10 hours (it will be done at 8, and just getting more and more tender the longer it cooks).
  6. Remove the chicken from the slow cooker.
    slow cooker chicken 3
  7. Heat about 1/4 of the chicken broth in a skillet. Add the mushrooms and saute for about 2 minutes.
  8. Add the wine to the skillet and continue cooking until the liquid is reduced.
    slow cooker chicken 4
  9. Put the celery root in a ricer and mash. If you don’t have a ricer, mash with a potato masher.
  10. Add 2 teaspoons of truffle butter and mix well.
  11. Salt to taste.
  12. Ramp Dressing: 1/4 cup organic olive oil, 1/4 cup ramp vinegar, 1/4 tsp salt and 1/4 tsp pepper.

Preparation time: 15 minute(s)

Cooking time: 10 hour(s)

Diet tags: High protein

Number of servings (yield): 4

Copyright © Susan Rose.

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7 Responses to Dark Days Week 6: Slow Cooker Chicken and Celery Root

  • Mary says:

    What a wonderful dish, Susan. I, unfortunately, do not have truffle butter or ramp oil, so your recipe will have to be a mental exercise for me. I hope you enjoyed the holidays and that 2012 brings only good things your way. I love your blog and your recipes and I always enjoy my visits here. I hope you have a great day. Blessings…Mary

    • Susan says:

      I think this would taste perfect yummy if you used regular butter. After all, what doesn’t taste great with butter? As for the ramp vinegar, I’d never heard of it before I saw it at the market. I think if you infused some white wine vinegar with green onions, the taste would be similar…and very good.

  • Mary says:

    This really looks wonderful. We all lovenew recipes for the crock-pot and this one sounds delicious. I hope you have a great day. Blessings…Mary

  • Hi Susan – I can so relate to relying on what is in my freezer, but that is how we eat and it is all local meat (venison, beef and pork in our freezer). It sounds like you had fun mixing things up with the chicken. It looks as tender as you describe it. We are starting to pick lettuce to and it is no nice to have fresh salads.

  • Pingback: Dark Days Challenge Recap: Week 7 (EAST Group) « Not Dabbling In Normal

  • Here is a great oven cooking tip that I just learned a few months ago!

    If you are tired of trying to scrub clean oven cooking pans and dishes that get burned in grease and what not from cooking everything from chickens to rump roasts there is an easy solution (and its not throwing out the pan!).

    Get oven Bags (if you use them already stop here). Oven bags are USDA approved Nylon clear bags that you can actually cook everything from a steak to a whole turkey in. they are oven safe and chemical free and CHEAP!

    Basically you just put a teaspoon of flour in the bag and shake it around to coat the bag (not the food – this helps the bag keep from breaking –weird but it works) then put the food in it, seal it with a twisty and place it in the cooking pan.

    Now the meal cooks in the bag and NONE OF THE JUICES GET ON THE PAN AT ALL! It stays clean! No more scrubbing crusted pans AND no more splatter in the oven creating smoke!

    Reynolds makes them and they are in wal-mart and everything!


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