Put 5 Shallots, 1 Leek, 100 g Button mushrooms, 2 Carrot, 2 rib Celery and 270 g New potatoes into the slow cooker.
Add 600 g Chicken thighs on top.
Mix together 200 ml Chicken stock, 2 Garlic clove, 2 tablespoon Wholegrain mustard, 1 teaspoon Thyme, 1 teaspoon Dried oregano and 1 pinch Sea salt. Mix well and pour over the chicken and vegetables.
Cook on high for 4 hours.
Shred the chicken (but keep it chunky) and add 100 ml Creme fraiche and 10 g Fresh parsley. Mix well.
Notes
You can swap the creme fraiche for extra thick double cream.
Add extra flavour to this slow cooker chicken casserole with some leftover chopped up ham added at the end, or even come cooked chopped bacon.
This might not look like a lot of stock to add, but everything releases a lot of liquid when cooking, so you don't want it to be too watery.
If you want to make this even more filling, then add some dumplings to it.
Make sure to generously season everything and that you are using a really good stock, as this will make such a difference to the flavour.
Place the carrots and potatoes at the bottom of the slow cooker, so they are fully submerged in the liquid so they cook all the way through.