Start by pouring boiling water over the dried mushrooms to rehydrate them. Let them sit for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon, chop them finely and set them aside in a bowl. Use a fine strainer to strain the soaking liquid into another bowl or glass measure. Set the wild mushroom stock aside as well.

Pre-heat a 6-quart multi-function slow cooker using the BROWN or SAUTE setting. Season the chicken thighs with salt and pepper. Add the oil to the cooker and brown the chicken thighs on all sides until nicely colored – about 5 minutes per side. Remove the browned thighs from the pan and set aside. (If your cooker does not have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.)

Add the onions, celery, carrots, mushrooms, dried mushrooms, mushroom stock and heavy cream to the cooker and stir to combine well. Return the chicken to the cooker, nestling it into the vegetables, cover and slow cook on LOW (or NORMAL) for 3 to 4 hours (2 hours on HIGH).

While the chicken is cooking, combine the flour with 1 tablespoon of softened butter. Set this aside.

Remove the lid and add the asparagus. Slow cook on HIGH for 30 minutes or until tender.

When you are ready to serve, remove the chicken to a side plate and whisk the butter and flour mixture into the sauce. Return the multi-cooker to the BROWN or HIGH setting, add the thyme leaves and let the sauce simmer and thicken. Season with salt and freshly ground black pepper to taste. Serve the chicken with the vegetables and sauce over top. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.