Prepare the slow cooker base: Place the halved baby potatoes in an even layer at the bottom of your 5-6 quart slow cooker. They should cover the base in a single, mostly flat layer — you'll hear a gentle clatter as they settle against the ceramic.

Layer the chicken: Arrange the chicken thighs evenly over the potatoes. The meat should look pink and raw, with a slight sheen on the surface. Press them down gently so they sit snugly among the potato pieces.

Whisk the sauce: In a medium bowl, combine the chicken stock, double cream, ranch seasoning mix, minced garlic, onion powder, dried dill, black pepper, and salt. Whisk until the seasoning has fully dissolved and the mixture turns a uniform pale beige with a creamy, smooth consistency.

Pour and dot with butter: Pour the sauce evenly over the chicken and potatoes. The liquid should just peek through the top of the ingredients, not fully submerge them. Dot the butter cubes across the surface — they'll melt into glossy pools as the slow cooker heats up.

Cook on low or high: Cover with the lid and cook on low for 6-7 hours or on high for 4 hours. After 3 hours on high, you'll smell the fragrant ranch and garlic wafting through the kitchen, and the sauce will begin bubbling gently around the edges.

Check for doneness: The chicken is ready when it shreds easily with two forks and the internal temperature reaches 74°C. The potatoes should yield easily when pierced with a knife — you'll feel no resistance, and the blade will slide through with a soft, dry sound.

Rest and serve: Turn off the slow cooker and let everything rest, uncovered, for 10 minutes. During this time, the sauce will thicken slightly, and the flavours will meld together. Garnish with fresh parsley before serving.