Prepare the chicken and potatoes: Pat the chicken thighs dry with kitchen paper — you'll notice the surface becomes tacky, which helps the seasoning stick. Halve the baby potatoes so they're all roughly the same size for even cooking.

Mix the herb marinade: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, smoked paprika, salt, and pepper. The mixture should smell bright and earthy, with the lemon cutting through the richness of the oil.

Layer the slow cooker: Spread the halved potatoes evenly across the bottom of your slow cooker. Place the chicken thighs on top in a single layer as much as possible — you'll hear a gentle sizzle if the potatoes are still warm from prepping.

Pour over the marinade and stock: Drizzle the herb mixture over the chicken and potatoes, then pour in the chicken stock around the edges. Gently shake the slow cooker to distribute the liquid — you should see the stock pooling at the bottom, but not covering the chicken entirely.

Cook low and slow: Cover and cook on low for 6-7 hours or on high for 4 hours. After about 3 hours on low, the kitchen will fill with a fragrant citrus and herb aroma, and the chicken will look pale but tender when you peek inside.

Thicken the juices (optional): If you prefer a thicker sauce, remove the chicken and potatoes to a plate. Stir the cornflour slurry into the liquid in the slow cooker, then cook on high for 15 minutes, uncovered, until the sauce turns glossy and coats the back of a spoon.

Finish and serve: Return the chicken and potatoes to the pot, or serve them directly on a platter. The chicken should shred easily with a fork, and the potatoes will be tender but not mushy, with a slight golden edge where they touched the sides of the pot.