1Place whole mushrooms (about 12-15) on bottom of bowl.
2Sprinkle chopped leek, shallots, spring onions, finely chopped green garlic, few leaves of basil, thyme and oregano over mushrooms.
3Sit chicken on top with wedges of red onion around the side of chicken, left over mushrooms on top.
4Cook for 6-7hrs on low or 4.5-5.5 hrs on high (5.5L Sunbeam slow cooker)
6Gravy made from the juices after removing the chicken and mushrooms
7When chicken is cooked remove the chicken and mushrooms from bowl, cover.
8Mix some of the juices with the cornflour then stir through what remains in slow cooker bowl, leave thicken while you serve chicken and any accompaniments.
Submitted by Felicity Barnett
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