Sauté the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook until it becomes translucent and soft, about 4–5 minutes. You’ll know it’s ready when the kitchen smells sweet and the onions are glossy. Stir in the minced garlic, carrots, and celery, and cook for another 2 minutes until the vegetables begin to soften and release a gentle, earthy fragrance.

Season the chicken: While the vegetables cook, pat the chicken thighs dry with kitchen paper. Season them generously on both sides with salt, pepper, and a pinch of the smoked paprika. The smell of the paprika as it hits the pan will be warm and slightly smoky — a lovely promise of things to come.

Sear the chicken: Push the vegetables to the side of the pan and add the chicken thighs. Sear them for 2–3 minutes on each side until the surface turns a deep golden brown. Listen for the satisfying sizzle. This step is crucial — it locks in the juices and adds a layer of savoury flavour that you simply can’t get from just dumping raw chicken into the pot.

Layer the slow cooker: Tip the sautéed vegetables into the bottom of your crockpot. Scatter the rice over the vegetables in an even layer. Place the seared chicken thighs on top of the rice. Pour the chicken stock around the chicken, making sure the rice is mostly submerged. Sprinkle over the dried thyme, rosemary, and drop in the bay leaf.

Slow cook: Place the lid on the crockpot. Cook on the low setting for 5 to 6 hours, or on high for 3 hours. Resist the urge to lift the lid too often — each time you do, you release steam and slow the cooking process. You’ll know it’s done when the kitchen is filled with a rich, herby aroma and the rice is tender and has absorbed most of the liquid. The chicken should be so tender it shreds with just a fork.

Rest and fluff: Once the cooking time is up, turn off the slow cooker. Remove the chicken thighs to a plate and let them rest for 5 minutes. Use a fork to shred the meat into bite-sized pieces. Discard the bay leaf. Gently fluff the rice with a fork — you’ll see the grains are separate and plump, having soaked up all that lovely stock. Return the shredded chicken to the pot and stir gently to combine.

Garnish and serve: Taste the rice and adjust the seasoning with a little more salt and pepper if needed. Spoon the chicken and rice into warm bowls and scatter the fresh parsley over the top. The green flecks against the golden rice look beautiful. Serve immediately, while the dish is still steaming and fragrant.