Wash the mushrooms in lots of cool water. Don’t worry about them absorbing water, like most vegetables they’re already more than 90% water and like all vegetables they benefit from a quick wash.

Prep the mushrooms. Leave smaller ones whole. Larger ones can be halved, quartered or sliced. In all cases your goal is to retain as much of the mushroom’s natural form as possible. Show them off!

Pile the mushrooms, onions and garlic on top of the chicken. Pour in the sherry, broth and season the works with salt, pepper and bay leaf.

Set your slow cooker for 6 to 8 hours. Walk away confidently, knowing that when you return a delicious meal awaits. Somewhere along the way, think about some mashed potatoes or biscuits.

Carefully fish out the meat. Ease out and remove any bones or cartilage bits. Reserve the meat for a moment. First stir the thyme, spinach and cream into the stew then return the chicken. Enjoy as is or with the sides of your choice.