2 tbsp vegetable oil

8 boneless chicken thighs trimmed of fat

2 tbsp unsalted butter

2 brown onions peeled and diced

3 cloves garlic peeled and minced

3 tbsp plain (all-purpose) flour

1 tsp salt

1 tsp black pepper

1 tsp dried thyme

½ tsp celery salt

2 cups chicken stock

1 tbsp freshly squeezed lemon juice

16-20 baby chestnut mushrooms

16-20 chantenay carrots

3 sticks of celery roughly chopped

¼ cup double (heavy) cream

small bunch of parsley chopped

Heat the oil in a large frying pan over medium-high heat.

2 tbsp vegetable oil

Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.

8 boneless chicken thighs

Once lightly browned remove from the pan and place in the slow cooker.

Add the butter to the pan and heat until melted.

2 tbsp unsalted butter

Add the onion and cook for 5 minutes, stirring occasionally, until softened.

2 brown onions

Add in the garlic, stir, and cook for a further minute.

3 cloves garlic

Stir in the flour, salt, pepper, thyme, and celery salt. Cook for 2 minutes.

3 tbsp plain (all-purpose) flour,1 tsp salt,1 tsp black pepper,1 tsp dried thyme,½ tsp celery salt

Add the stock and lemon juice. Stir and bring to a boil, then pour into the slow cooker over the top of the chicken.

2 cups chicken stock,1 tbsp freshly squeezed lemon juice

Add the mushrooms, carrots, and celery to the slow cooker and stir.

16-20 baby chestnut mushrooms,16-20 chantenay carrots,3 sticks celery

Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.

Once cooked shred the chicken a little with two forks then stir in the cream.

¼ cup double (heavy) cream

Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.

small bunch parsley

*adapted from https://www.kitchensanctuary.com/