Sear the chicken thighs (optional, but recommended): Heat the olive oil in a large frying pan over medium-high heat. Add the chicken thighs and cook for 3-4 minutes per side until they are golden brown and smell nutty and rich. You’ll hear a satisfying sizzle as they hit the pan. Transfer the browned chicken to the slow cooker — don’t worry if they aren’t cooked through yet.

Sweat the aromatics: In the same pan, add the diced onion and cook for 3-4 minutes until it turns translucent and soft, with a sweet, mellow aroma. Add the minced garlic and stir for 30 seconds until fragrant — you’ll smell it bloom immediately. Scrape everything into the slow cooker.

Layer the vegetables: Add the diced carrots, celery, and potatoes directly into the slow cooker on top of the chicken and onions. Don’t stir yet — this layering helps the chicken cook evenly without being buried.

Pour in the liquid and seasonings: Pour the chicken stock over the vegetables. Sprinkle in the dried thyme, smoked paprika, and drop in the bay leaf. Season with a pinch of salt and pepper. Give everything a gentle stir — you should see the broth taking on a warm, golden hue from the paprika.

Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours. After 5 hours on low, the chicken should be so tender it shreds easily with a fork, and the potatoes should be fork-tender but still holding their shape. The liquid will look slightly thinner at this stage.

Shred the chicken: Carefully remove the chicken thighs from the slow cooker using tongs. Place them on a cutting board and shred with two forks. The meat should pull apart effortlessly, revealing moist, tender shreds. Return the shredded chicken to the pot.

Thicken and cream the chowder: Stir the cornflour slurry into the chowder. The liquid will start to look milky and opaque. Then pour in the double cream, stirring gently. The chowder will transform from a thin broth into a velvety, creamy consistency right before your eyes. Let it cook uncovered for 10-15 minutes on HIGH — you’ll notice it bubbling gently and the surface becoming glossy.

Final seasoning and serve: Taste the chowder — the cream should have mellowed the spices, so adjust with extra salt and pepper if needed. Remove the bay leaf. Ladle into bowls and garnish generously with fresh parsley. The first spoonful should be thick enough to coat the back of a spoon, with tender chunks of chicken and soft vegetables in every bite.