Step 1

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

Step 2

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

Step 3

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

Step 4

Add the butter to the pan and heat until melted.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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