Heat the olive oil in a pan and brown the chicken thighs on all sides.
Prepare the vegetables and layer in the base of the slow cooker pot: onion, then carrots and sweet potato chunks.
Add the red lentils in with the vegetables.
Place the browned chicken thighs on top of the vegetables.
Boil the kettle, make up the stock in a jug with the chicken stock melt/stock pot or stock cube.
Pour in the stock and sprinkle the herbs and seasoning over the chicken.
Cook on high for 4-5 hours or on low for 7-8 hours.
After around 2-3 hours, when the food has cooked down a bit and there is more liquid in the base of the pot, add 2 tablespoons of plain flour into the liquid. Mix in well with a spoon. This will help the sauce to thicken even more as it cooks.
This recipe was made in a 5.7 litre oval slow cooker.