Sauté the aromatics (optional but recommended): In a frying pan, melt 1 tablespoon of butter over a medium heat. Add the diced onion, carrot, and celery, and cook for 4–5 minutes until they soften and you can smell a sweet, earthy aroma. Stir in the minced garlic for another 30 seconds until fragrant. This step deepens the flavour, but if you’re truly pressed for time, you can skip it and add everything straight to the slow cooker.

Layer the ingredients: Place the rinsed rice into the bottom of your slow cooker insert. Spread the sautéed vegetables evenly over the top. Place the chicken thighs on top of the vegetables in a single layer; they should look pale pink and slightly moist.

Whisk the liquid base: In a separate bowl, whisk together the chicken stock, condensed soup, milk, dried thyme, dried parsley, salt, and pepper. The mixture will look creamy and pale beige, with a smooth, pourable consistency. Pour this evenly over the chicken and rice. Do not stir — the rice needs to stay at the bottom to cook properly.

Add the butter: Dot the cubed butter over the top of the chicken. As it melts, it will baste the meat and keep it tender. You’ll see small yellow flecks sitting on the creamy liquid.

Cook low and slow: Put the lid on and set your slow cooker to low for 4 hours or high for 2 hours. During cooking, resist the urge to lift the lid — every time you do, you release steam and extend the cooking time. After about 2 hours on low, you’ll notice a gentle bubbling sound and a rich, herby aroma filling your kitchen.

Check for doneness: At the end of the cooking time, use a meat thermometer to check the chicken has reached 74°C. The rice should be tender and have absorbed most of the liquid; you’ll see it’s plump and slightly separate when you fluff it with a fork. If the rice is still a little firm, add 50ml more hot stock and cook for another 20 minutes.

Shred and rest: Remove the chicken thighs to a cutting board and shred them with two forks. The meat will pull apart easily and look moist and stringy. Return the shredded chicken to the slow cooker and stir gently to combine. Let everything rest with the lid off for 5 minutes — this allows the rice to firm up slightly and the flavours to meld.

Serve: Spoon the creamy chicken and rice into bowls. Garnish with fresh parsley if you have it. The texture should be creamy but not soupy, with each grain of rice distinct and tender.