Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Sear the chicken thighs for 3-4 minutes per side, until they are a deep, golden brown and the kitchen fills with a rich, savoury aroma. Transfer the chicken to the slow cooker. This step is non-negotiable for building that initial layer of flavour.

Sweat the vegetables: In the same pan, add the onions, celery, and carrots. Cook for 6-8 minutes, stirring occasionally, until the onions become translucent and the vegetables soften, releasing a sweet, earthy fragrance. Add the minced garlic and cook for one more minute, until it becomes fragrant. Transfer the softened vegetables to the slow cooker, on top of the chicken.

Build the broth: Pour the chicken stock into the slow cooker, then add the bay leaves, dried thyme, dried rosemary, and a generous pinch of salt and pepper. Stir everything together gently. The liquid should come about three-quarters of the way up the chicken and vegetables.

Slow cook the filling: Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 4-5 hours. The chicken should be so tender it almost falls apart when you press it with a fork, and the liquid will have darkened slightly and smell deeply savoury. Carefully remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.

Thicken the broth: In a small bowl, whisk together the plain flour and cold water to form a smooth slurry. Stir this into the hot broth. The mixture will begin to thicken almost immediately, turning from a thin, clear liquid into a glossy, velvety sauce. Stir in the double cream, which will add a beautiful, pale colour and a rich, silky texture.

Prepare the dumpling dough: In a large mixing bowl, rub the cold butter into the self-raising flour using your fingertips, until the mixture resembles fine breadcrumbs. The butter should be cold to ensure the dumplings stay light. Stir in the chopped chives and parsley, then add the milk and bring the dough together with a fork. It should be soft but not sticky — the texture of a slightly firm scone dough.

Add the dumplings: Using lightly floured hands, roll the dough into 12 small, even-sized balls (about the size of a walnut). Gently drop them into the slow cooker, spacing them evenly over the surface of the hot, thickened broth. They should sit on top of the liquid, not submerged. Cover the slow cooker immediately with the lid.

Cook the dumplings: Cook on high for 30-40 minutes. Do not lift the lid during this time — the steam is crucial for cooking the dumplings. You will know they are done when they have doubled in size, are pale golden on top, and a skewer inserted into the centre comes out clean. The surface of the dumplings should feel springy to the touch.

Rest and serve: Turn off the slow cooker and allow the dish to rest, uncovered, for 5-7 minutes. This allows the sauce to settle and the dumplings to become slightly firmer, making them easier to serve without falling apart. For a restaurant-style presentation, ladle the stew into deep bowls and arrange three dumplings artfully on top.