Another weekend, another slow-cooker recipe. Another from delicious magazine, this rich, soupy casserole certainly packs flavour. But is it too intense? A little oily, but certainly filling.

Creamy pot-roast chicken:

6 rashers streaky bacon, cut into lardons

8 chicken pieces (I used a mixture of thighs and drumsticks)

2 tablespoons flour

1 onion, sliced

200g baby onions, peeled

3 garlic cloves, sliced

200g button mushrooms

300ml white wine

Handful thyme leaves

Handful parsley

100ml double cream

Fry the bacon and chicken in a frying pan to brown everything. Put these into the slow cooker.

Fry the leeks, onions, garlic, mushrooms and flour in the same pan for 5 mins to allow some colour to develop. Add these to the slow cooker too.

Add the remaining ingredients and slow cook for 6 hours. Serve with potatoes (I boiled thick potato slices in water infused with garlic and thyme).