Sauté the aromatics first. Heat the olive oil or butter in a frying pan over medium heat. Add the diced onion and cook until it turns translucent and releases a sweet, fragrant smell — roughly 3 to 4 minutes. Stir in the garlic, carrots, and celery, and cook for another 2 minutes until the vegetables soften slightly and the pan smells deeply savoury. This step builds the flavour foundation that will carry through the whole dish.

Season the chicken. While the vegetables cook, pat the chicken thighs dry with kitchen paper. Rub them with the smoked paprika, dried thyme, black pepper, and a generous pinch of salt. The surface should look speckled with the red-brown of the paprika, and the smell of the spice mixture should be warm and earthy.

Layer the slow cooker. Spread the sautéed vegetables evenly across the bottom of your slow cooker. Pour in the rice, distributing it in an even layer over the vegetables. The rice grains should look dry and separate, with flecks of carrot and celery scattered through them. Place the seasoned chicken thighs on top, nestling them into the rice so they are partially submerged.

Add the liquid. Pour the chicken stock gently around the edges of the slow cooker, taking care not to wash the seasoning off the chicken. The liquid should come about halfway up the sides of the chicken thighs, not covering them entirely. At this stage, the stock is pale golden and the rice looks like it is floating in a shallow bath.

Cook low and slow. Cover the slow cooker with the lid and set it to low for 6 hours, or high for 3 hours. After about 2 hours on low, you will notice a rich, savoury steam escaping when you lift the lid. The chicken should look opaque and the rice will be swelling and absorbing the stock.

Add the cream and finish. About 20 minutes before the cooking time ends, carefully remove the chicken thighs to a plate. Pour the double cream into the rice mixture and stir gently. The colour will shift from pale beige to a creamy, almost ivory tone, and the texture will become visibly thicker and glossier. Return the chicken to the slow cooker, spoon some of the creamy rice over the top, and let it sit for the final 20 minutes.

Rest and garnish. Once the timer goes off, turn off the slow cooker and let the dish rest for 10 minutes with the lid on. This resting time allows the rice to absorb any remaining liquid and firm up slightly, so it holds its shape when plated. Just before serving, sprinkle the chopped parsley or chives over the top. The green flecks against the creamy rice and golden chicken create a visual contrast that makes the dish look professionally finished.