Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic.
Shred the leg and thigh meat as per the recipe ... slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook ...