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Heat 1 tbsp olive oil in a large frying pan over medium heat. Brown the chicken thighs for 3–4 minutes on each side, then transfer them to the slow cooker.
In the same pan, add the remaining 1 tbsp olive oil. Sauté the chopped onions for 3 minutes until soft. Add garlic and cook for 1 more minute. Pour in the wine and reduce by ⅔s then tip everything into the slow cooker.
Add the carrots, diced potatoes, mushrooms, tomato puree, Dijon mustard, salt mixed herbs, chicken stock and cornflour. Stir gently to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.
Crack in salt and black pepper. Sprinkle with fresh parsley and serve warm.