4 tbsp flour, seasoned with salt and pepper
10 chicken drumsticks
2 tbsp each butter, olive oil
4 rashers bacon, roughly chopped
1 onion, finely diced
3 cloves crushed garlic
3 carrots, peeled and cut into slices
6 mushrooms, sliced
400g tin diced tomatoes
1 cup chicken stock
1/2 cup italian parsley, roughly chopped
3 tbsp each: cornflour, cold water

• Turn the slow cooker on to low.  Place the seasoned flour into a clean plastic bag with the chicken pieces and shake the bag so that the chicken is evenly coated.
• Heat the butter and oil in a large frying pan.  Place the flour and chicken in the pan and brown the pieces on all sides.
• Remove the chicken from the pan and add the bacon, onion, garlic, carrots and mushrooms.  Saute for 2-3 minutes, then remove the vegetable mix from the pan and place it in the slo cooker.
• Top the vegetables with chicken pieces and add the tomatoes, stock and parsley.  Cook on low for 8 hours, or high for 4 hours.
• Remove the chicken from the cooker and keep warm.  Make a smooth paste from the cornflour and water and stir to taste into the chicken juices.
• Cover the cooker and cook for 15 minutes on high so that the juices thicken.  Serve the chicken drizzled with the thickened juices.