Sear the chicken: Heat a large frying pan over a medium-high flame. Add a drizzle of oil and sear the chicken thighs for 3-4 minutes per side until they're golden brown and smell nutty and savoury. Transfer them to the slow cooker—don't worry if they're not cooked through, they'll finish in the pot.

Sweat the onions and garlic: In the same pan, reduce the heat to medium and add the butter. Scrape up any browned bits from the bottom, then add the diced onions. Cook for 4-5 minutes until they turn translucent and release a sweet, almost caramelised aroma. Stir in the garlic and cook for another minute until fragrant but not burnt.

Build the base: Sprinkle the flour over the onions and stir constantly for 1-2 minutes—the mixture will become thick and paste-like, and you'll see it turn a pale golden colour. Slowly pour in the chicken stock while whisking to avoid lumps. The liquid will thicken slightly and take on a glossy sheen.

Layer the potatoes: Place the halved potatoes in the bottom of the slow cooker. They'll act as a bed for the chicken, so they absorb all the juices. Lay the seared chicken thighs on top.

Add the sauce and seasoning: Pour the onion-stock mixture over the chicken and potatoes. Sprinkle over the dried thyme, paprika, salt, and pepper. Give everything a gentle stir with a wooden spoon to coat the pieces evenly. The surface should look speckled with herbs and spices.

Slow cook: Cover the slow cooker with the lid. Cook on high for 4 hours or on low for 7 hours. About 30 minutes before the end, lift the lid and check the texture—the potatoes should yield easily when pierced with a fork, and the chicken should shred with minimal effort. The sauce will have reduced slightly and taken on a deeper, richer colour.

Finish with cream: Pour in the double cream and stir gently to incorporate. Replace the lid and cook for another 15-20 minutes. The sauce will turn a pale ivory colour and become silky against the spoon. Garnish with fresh parsley and serve immediately.