Prepare the chicken: Pat the chicken thighs dry with kitchen paper. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Rub this spice mixture all over the chicken pieces. You should see a deep, rusty red colour coating each piece evenly. Set aside.

Sear the chicken (optional, but recommended): Heat the olive oil in a large frying pan over a medium-high heat. Once the oil shimmers, add the seasoned chicken thighs in a single layer. Sear for 2-3 minutes per side, until a deep golden-brown crust forms. You’ll hear a satisfying sizzle. This step adds a layer of caramelised flavour that can’t be achieved in the slow cooker alone. Transfer the seared chicken to the slow cooker.

Build the sauce base: In the same pan (don’t wipe it clean!), add the diced onion. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent and soft. The edges should look golden. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in a splash of chicken stock to deglaze the pan, scraping up any browned bits from the bottom.

Combine the sauce: In a medium bowl, whisk together the passata, tomato puree, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and the remaining chicken stock. Pour this mixture into the pan with the onions and garlic. Stir well and bring to a gentle simmer. The sauce should look smooth and smell tangy and sweet.

Slow cook: Pour the sauce over the chicken in the slow cooker. Ensure the chicken is mostly submerged. Cover with the lid and cook on LOW for 7-8 hours, or on HIGH for 4 hours. The chicken is ready when it is fork-tender and shreds with the slightest pressure. The aroma in your kitchen will be intoxicating.

Shred the chicken: Using two forks, carefully shred the chicken directly in the slow cooker. The meat should pull apart easily, revealing a moist, stringy texture. Stir the shredded chicken into the sauce so every piece is coated.

Thicken the sauce (optional): If you prefer a thicker, stickier sauce, remove the lid and set the slow cooker to HIGH. Let it cook for an additional 20-30 minutes, stirring occasionally. The sauce will reduce and thicken, clinging beautifully to the chicken. You’ll see it become glossy and rich.

Rest and serve: Turn off the slow cooker and let the pulled chicken rest for 5-10 minutes. This allows the juices to redistribute. Serve warm.