In a frying pan, melt the butter and oil on a MEDIUM-HIGH heat
Add the chicken and fry until just turning golden (about 10 minutes)
Move the chicken pieces to the slow cooker
Turn the heat down and add the lemon or lime juice and stock to the pan so that any stuck-on bits dissolve (deglazing)
Add the mustard and stir
Spoon the sauce over the chicken and stir gently to make sure it's all coated
Put the lid on and cook on HIGH for 4 hours
10 minutes before the end, add the cream and stir in
Serve with rice or buttered tagliatelli and a green vegetable.
Notes
Everyday Cooks Tips:
You can fry the chicken in your slow cooker if it has a metal pot, but a frying pan with a heavy base may be preferable to stop your pot getting distorted with the relatively high heat
There isn't much sauce with this dish, as it isn't a casserole. If you want a bit more add 50ml stock to the juice and mustard.