Ingredients

Steps

• Sprinkle the flour onto a plate.
• Dredge chicken in flour and brown in half the oil for 5 minutes, then transfer to the slow cooker.
• Fry the onion in remaining oil for 5 minutes, then add garlic and chilli for 3 minutes.
• Add wine and simmer until reduced by half, then pour into the slow cooker.
• Add squash, stock, thyme, and bay leaves, then cook on low for 8 to 10 hours.
• Stir in crème fraîche, season, cook for 30 minutes, and finish with parsley.