In a large frying pan, heat half of the sunflower oil over medium-high heat. Dredge the boneless, skinless chicken thighs in plain flour, then add them to the pan. Sear the chicken for 4–5 minutes until golden brown on all sides. Once browned, transfer the chicken to your slow cooker.

In the same frying pan, add the remaining sunflower oil and heat it over medium heat. Sauté the chopped onion for about 5 minutes until it becomes translucent and softened. Add the minced garlic and chopped chillies, cooking for an additional 2–3 minutes until fragrant, then pour in the white wine and allow it to reduce by half.

Transfer the aromatic onion mixture to the slow cooker containing the browned chicken. Next, incorporate the diced butternut squash, chicken stock, fresh thyme sprigs, and bay leaves. Stir everything well to ensure the chicken is submerged in the liquid.

Cover the slow cooker with its lid and set it to cook on low heat for 8–10 hours. Enjoy the heavenly aroma as the flavors meld beautifully.

Thirty minutes before serving, gently stir in the crème fraîche and season with salt and pepper to taste. Cover and let it cook for another 30 minutes.

Before serving, sprinkle chopped fresh parsley over the top. Ladle your Creamy Slow Cooker Chicken Stew into bowls and enjoy!