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Export 13 ingredients for grocery delivery
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.
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