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Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning often, for 5 minutes or until golden. Transfer to a slow cooker and add the potato.
Add the remaining oil to the pan and reduce heat to medium-low. Add the onion and garlic. Cook, stirring often, for 5 minutes or until the onion is soft. Add the flour and tomato paste. Cook, stirring, for 1 minute. Stir in the Worcestershire sauce and mustard. Gradually add the stock, stirring constantly, until the mixture is smooth. Stir in the cream.
Pour the cream mixture over the chicken mixture. Cover and cook on Low for 4 hours. Stir in mushroom. Cook for 1 hour or until the chicken and potato are tender. Season, sprinkle with parsley and serve with crusty bread.