Slow Cooker Chicken Casserole

Steps

1. Add the chicken thighs to a large frying pan over medium to high heat and lightly brown on both sides, taking about five minutes. Remove the chicken from the pan.
2. Place the browned chicken in the slow cooker.
3. In the same pan, add two tablespoons of unsalted butter and heat until melted.
4. Add the diced onions and cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic and cook for a further minute.
6. Stir in three tablespoons of plain all-purpose flour, one teaspoon each of salt, pepper, and dried thyme, and half a teaspoon of celery salt. Cook for two minutes.
7. Pour in 480 ml (about 2 cups) of chicken stock and one tablespoon of lemon juice. Stir everything together and bring to the boil.
8. Turn off the heat and pour this mixture into the slow cooker over the top of the chicken.
9. Add the baby chestnut mushrooms, carrots, and roughly chopped sticks of celery to the slow cooker and give everything a stir.
10. Place the lid on and cook on low heat for five to six hours or at high heat for three to four hours. Alternatively, you can bake it in an oven with a lidded casserole dish at 175°C (350°F) for 45 to 60 minutes.
11. Once cooked, turn off the heat and stir in 60 ml (quarter cup) of double or heavy cream.
12. Serve topped with a sprinkling of fresh parsley.