Brown the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and looks thin and glossy. Add the chicken thighs in a single layer — you may need to do this in two batches. Let them cook undisturbed for 3–4 minutes until the underside turns a deep golden brown and releases easily from the pan. Flip each piece and cook another 3 minutes. The surface should look crisp and caramelised, and you'll hear a satisfying sizzle.

Sweat the aromatics: Remove the chicken to a plate. Reduce the heat to medium and add the diced onion to the same pan. Stir occasionally for 4–5 minutes until the onion turns translucent and softens, releasing a sweet, savoury smell. Add the garlic, cumin, oregano, smoked paprika, salt, and pepper, and cook for 30 seconds longer until the spices become fragrant — you'll notice the aroma shift from raw to toasty.

Deglaze the pan: Pour in the orange juice and lime juice, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Those bits carry immense flavour. Let the liquid bubble for about 1 minute until it reduces slightly and smells bright and citrusy.

Transfer to the slow cooker: Place the browned chicken into the slow cooker pot. Pour the onion-spice mixture and the citrus juices over the top. Add the chicken stock and tuck the bay leaves into the liquid. Give everything a gentle stir so the chicken is mostly submerged.

Slow cook: Cover with the lid and cook on low for 7–8 hours, or on high for 4 hours. After about 3 hours on high, you will smell the cumin and oregano permeating your kitchen — that warm, earthy scent signals the flavours are melding. The chicken should be so tender that it falls apart when nudged with a fork.

Shred the meat: Carefully remove the chicken pieces to a large cutting board or bowl. Discard the bay leaves. Using two forks, shred the chicken into bite-sized pieces. You will see the meat pull apart into long, juicy strands; any resistance means it needs more time. Return the shredded chicken to the slow cooker and stir it into the cooking liquid.

Optional crisping step (highly recommended): For that signature carnitas texture, spread the shredded chicken on a baking sheet lined with foil. Drizzle over a few spoonfuls of the cooking liquid. Place under a hot grill for 3–5 minutes until the edges darken and turn crispy. You will hear a faint popping sound as the edges caramelise, and the kitchen will smell intensely savoury.

Rest before serving: Let the chicken sit for 5 minutes after crisping. This allows the juices to redistribute, so every bite stays moist rather than drying out.