Cube the potato in 1/2” cubes. Saute oil, carrots, onion, potato and celery for a few minutes until onions are tender. Mix in the water, tapioca, and salt. Cube the chicken and place on top. Slow Cook on low 4-5hours. Stir in the boursin cheese (a little more than half a 5.2oz pack) and peas. Add some water if the mixture is thicker than gravy. Mix-in the croutons and let stand 5 minutes.