Slow Cooker Creamy Chicken & Mushroom Stew

Before you begin...

This recipe takes around 5- 10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Take your chicken out of the fridge, open the packet and let it air

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken thighs to the pan with a generous pinch of salt and pepper and cook for 3-4 min or until beginning to brown

Meanwhile, peel and chop your brown onion[s] into wedges

Top, tail and slice your carrot[s] into discs

Crush your garlic open by squashing with the side of a knife and discard the skin

Add the onion wedges to the dish with the chopped carrot, peeled garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add 200ml [250ml] [350ml] boiled water with your Dijon mustard and chicken stock mix

Crumble in your white cup mushrooms and bring to the boil over a high heat

Once boiling, add your dried thyme and transfer everything from the pan to the slow cooker

Give everything a good mix up, then cover and cook on high for 4 hours

Once the stew has 15 min left, chop your potato[es] into bite-sized pieces

Add the chopped potato to a large heat-proof bowl covered with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 8-10 min or until the potatoes are fork-tender

Add a small knob of butter and season with a generous pinch of salt and pepper and roughly crush with a fork – these are your crushed potatoes

Once the stew is cooked, stir through your crème fraîche with a generous pinch of pepper – this is your slow cooker creamy chicken & mushroom stew