Step 1

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning often, for 5 minutes or until golden. Transfer to a slow cooker and add the potato.

Step 2

Add the remaining oil to the pan and reduce heat to medium-low. Add the onion and garlic. Cook, stirring often, for 5 minutes or until the onion is soft. Add the flour and tomato paste. Cook, stirring, for 1 minute. Stir in the Worcestershire sauce and mustard. Gradually add the stock, stirring constantly, until the mixture is smooth. Stir in the cream.

Step 3

Pour the cream mixture over the chicken mixture. Cover and cook on Low for 4 hours. Stir in mushroom. Cook for 1 hour or until the chicken and potato are tender. Season, sprinkle with parsley and serve with crusty bread.