Step 1

Dice the onions and green pepper and slice the leeks and mushrooms. Place in the Slow Cooker then add the crushed garlic, mustard, tarragon and thyme and then stir through the flour to coat the vegetables.

Step 2

If you have skin on Chicken Thighs, season these with a pinch of salt and pepper and place in a pan of hot oil to brown and seal the outside of the meat. Place in the slow cooker with the vegetables. Skinless and boneless chicken thighs can be placed directly into the Slow Cooker with the vegetables.

Step 3

Pour over the chicken stock, and add the bay leaves. Place the lid on the Slow Cooker and leave for 10-15 minutes until it begins to heat through.

Step 4

Add the yogurt and and double cream and stir through ensuring the vegetables and meat are covered in the sauce. Season with the salt and pepper.As an alternative, the cream and yogurt can be substituted for the same quantity of Creme Fraiche.

Step 5

Cook on medium for 5 hours and then serve.