1. Put the peal onions in a heatproof bowl and pour over enough boiling water to cover. Leave to stand for at least 10 minutes, then drain and peel off the skins.

2. heat the oil in a frying pan, add the onions, and cook gently for 10 minutes or until lightly browned, turning frequently.

3. Add the garlic and cook for 2-3 more minutes. Using a slotted spoon transfer the garlic and onions to the slow cooker.

4. Place the chicken in the frying pan and cook for 3-4 minutes, turning once until lightly browned on both sides. Transfer to the slow cooker.

5. pour the cider in the pan, add the bay leaf, salt and pepper, and bring to a boil.

6. Pour the cider and bay leaf over the chicken. Cover the pot and cook on low for 4-5 hours or until the chicken and onions are cooked and very tender.

7. Lift the chicken out and set aside.

8. Stir the creme fraiche and herbs into the sauce. Return the chicken breasts to the pot and cook for a further 30 minutes on high.

9. Serve the chicken with sauteed potatoes and green vegetables.