Slow Cooker Country Chicken Stew

For the vegetables

1. In a skillet, heat 1 tablespoon of the olive oil and cook the onion, celery, carrots until softened, add the garlic and cook 30 seconds.
2. Place the vegetables in the bowl of a slow cooker.

For the chicken

1. Trim chicken thighs, cut into smaller pieces.
2. Season the chicken with the salt and pepper, then dust with flour.
3. Heat remaining oil in the skillet over medium-high heat, cook thighs until browned on both sides.
4. Transfer to the slow cooker

For the sauce

1. Pour chicken stock into the skillet and scrape up all the browned bits from the bottom.
2. Bring to a boil, then whisk in the mustard and dried thyme.

Cook

1. Pour the sauce over the ingredients in the slow cooker. Mix well.
2. Cook on low for 4 hours.

Finish

1. In a bowl, whisk together the sour cream and cornstarch.
2. Mix into the slow cooker and cook 30 minutes more.

Serve

1. Devour with mashed potatoes or rice