This is the tinned ingredients version. It works.
8 boneless chicken thighs, skin removed
200g peeled shallots
lots of crushed garlic
1 tablespoon flour seasoned with a little salt and ground black pepper
thyme, parsley, bay leaves
2 rashers of streaky bacon
1 tin of button mushrooms
1 small tin of sliced mushrooms in sauce
1 cup red wine
1cup water, mixed with one tablespoon of tomato paste and two teaspoons of concentrated vegetable stock (comes in a squeeze pack)
Dash of Worcester sauce
Dash of angostura bitters
More ground black pepper to taste
Heat butter in a heavy bottomed pan, fry the bacon, throw in the garlic and shallots and saute until soft.
Remove to the slow cooker, put the pan back on the heat
Roll the chicken in flour and throw the excess flour into the slow cooker.
Brown the chicken in the pan and throw into the slow cooker.
Throw everything else into the slow cooker