Heat oil in a large pan over HIGH heat. Brown chicken and add to slow cooker.
Add carrots, celery, recipe base and ½ cup (80 mL) water to the chicken and stir through. Cover and cook for 3 hours on HIGH or 6 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models, we used a 5.5 L appliance).
Fifteen minutes before serving stir through peas and cream, cover and continue to cook. Serve with mashed potato.
NO slow cooker, NO problem, place prepared casserole in an oven proof dish, cover and cook at 160°C (140C fan-forced) for 2-3 hrs or until tender.