Brown the chicken and soften the vegetables: Melt the butter in a large frying pan over a medium-high heat. Add the chicken thighs in a single layer and cook for 3-4 minutes per side, until the skin is a deep golden brown and you can hear a satisfying sizzle. The chicken will release a nutty, roasted smell. Remove the chicken to a plate. In the same pan, add the diced onion, carrot, and celery. Cook for 5-6 minutes, stirring occasionally, until the onions turn translucent and the vegetables soften. You should see the bottom of the pan develop a rich, brown fond—this is pure flavour.

Build the aromatic base: Stir in the minced garlic, dried thyme, and rosemary. Cook for one minute until the garlic becomes fragrant, taking care not to let it burn. Sprinkle the flour over the vegetables and stir constantly for two minutes. The flour will soak up the butter and form a paste, and the smell will shift from raw to toasty.

Deglaze and combine in the slow cooker: Slowly pour in a splash of the chicken stock, scraping the bottom of the pan with a wooden spoon to lift all the browned bits. This deglazing step is essential for capturing that deep, savoury flavour. Tip the vegetable mixture into your slow cooker. Add the remaining stock, the whole milk, and the browned chicken thighs. Stir to combine, then cover and cook on low for 6 hours, or on high for 4 hours. The broth should be gently bubbling around the edges and smell intensely savoury.

Prepare the dumpling dough: About 30 minutes before the end of the cooking time, make the dumplings. In a large bowl, whisk together the self-raising flour, salt, and pepper. Add the cold butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This should take about 3-4 minutes. Make a well in the centre and pour in the cold milk. Stir with a fork until a soft, slightly sticky dough forms. Do not overmix—the dough should just come together.

Shred the chicken and add the peas: Remove the chicken thighs from the slow cooker to a cutting board. Using two forks, shred the meat into bite-sized pieces. The chicken should be so tender it falls apart with the lightest touch. Return the shredded chicken to the pot, along with the frozen peas. Stir gently to combine, and taste the broth. Adjust the seasoning with salt and pepper if needed.

Drop the dumplings and steam: Using two spoons, drop heaped tablespoonfuls of the dumpling dough onto the surface of the simmering stew. You should have about 10-12 dumplings. Do not press them down; they will expand as they cook. Cover the slow cooker immediately and cook on high for a further 25-30 minutes. Do not lift the lid during this time, or the steam will escape and the dumplings will not rise properly. When ready, the dumplings will be puffed up, fluffy, and golden on top, and a skewer inserted into the centre should come out clean.

Rest and serve: Turn off the slow cooker and let the dish sit, uncovered, for 10 minutes. This allows the dumplings to firm up slightly and the broth to thicken a little more. The final texture should be a thick, creamy stew with tender, pillowy dumplings floating on top. Ladle into deep bowls and enjoy the quiet moment before the first bite.