Place all ingredients into a slow cooker and cook on high for 3 hours.

At the 2 1/2 hour mark preheat your oven to 200 deg.

When chicken is ready (it should almost fall off the bone) transfer to a baking dish and place in your oven

for 5-10 minutes just until the skin browns up.

With the sauce that's left in your slow cooker add an extra 1tsp of mustard and whisk it in. In a cup place 2tsps of corn flour with the same amount of water until it turns into a slurry then pour that into your slow cooker. Give it another good whisk and season it with salt and pepper then place your lid on and let it cook for 5/10 minutes. Do this prior to putting your chicken in the oven so it's ready at the same time as your chicken.