Cooking Instructions

• Heat the oil in a large frying pan over a medium-high heat.
• Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
• Once lightly browned remove from the pan and place in the slow cooker.
• Add the butter to the pan and heat until melted.
• Add the onion and cook for 5 minutes, stirring occasionally, until softened.
• Add in the garlic, stir, and cook for a further minute.
• Stir in the flour, salt, pepper, thyme, and celery salt. Cook for 2 minutes.
• Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
• Add the mushrooms, carrots, and celery to the slow cooker and stir.
• 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.
• Serve topped with fresh parsley.