Season the chicken: Pat the chicken thighs dry with kitchen paper — this step is crucial for a good sear. Season all over with the black pepper, salt, garlic powder, and onion powder, rubbing the spices into the meat until each piece looks speckled and fragrant.

Sear the chicken (optional but recommended): Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes per side until the surface turns a deep golden brown and you hear a satisfying sizzle. The smell at this stage is incredible — nutty and savoury.

Build the base: Pour the remaining 2 tablespoons of olive oil into the slow cooker insert. Add the minced garlic, lemon zest, and lemon juice, and stir to combine. The mixture will look thin and smell sharp and citrusy.

Add the chicken and stock: Nestle the seared chicken thighs into the slow cooker in a single layer if possible. Pour the chicken stock around the edges, being careful not to wash the seasoning off the tops of the thighs. The liquid should come about halfway up the chicken.

Scatter the butter: Dot the cubed butter over the top of the chicken. As the butter melts during cooking, it will create a velvety sauce that coats every piece. You'll notice the butter pooling into golden pools as it softens.

Slow cook: Cover and cook on low for 6-7 hours or on high for 4 hours. Halfway through, you'll smell the lemon and pepper mingling with the garlic — a bright, warm aroma that fills the kitchen. The chicken should be fork-tender and shredding easily when done.

Thicken the sauce: Remove the chicken to a plate and cover with foil. Whisk the cornflour slurry into the juices in the slow cooker. Turn the heat to high and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens to a glossy, silky consistency that coats the back of a spoon.

Finish and serve: Shred the chicken with two forks — you'll see the meat pull apart into juicy, tender strands. Return the shredded chicken to the thickened sauce, stir gently to coat, and garnish with fresh parsley. The final dish should look glossy, with flecks of green and visible black pepper specks.