Sear the chicken (optional but recommended): Heat a tablespoon of oil in a large frying pan over a medium-high heat. Add the chicken thighs and cook for 2-3 minutes on each side, until the surface turns a deep golden brown and you hear a satisfying sizzle. This step builds a lovely savoury crust, but if you are truly pressed for time, you can skip it and add the chicken raw.

Layer the vegetables: Place the diced onion, sliced carrots, and celery into the slow cooker pot. Sprinkle over the minced garlic, dried thyme, dried sage, and black pepper. Give everything a quick stir with a wooden spoon.

Add the chicken and liquid: Nestle the seared (or raw) chicken thighs on top of the vegetables. Pour in the chicken stock and the tin of condensed cream of chicken soup. Do not stir too much—just let the soup dollop on top. It will melt and mix as it cooks. You should see a pale, creamy broth forming around the chicken.

Slow cook the base: Put the lid on the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours. The chicken should be so tender that it pulls apart easily with two forks. The liquid will look slightly thickened and smell deeply of herbs and onion.

Shred the chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Use two forks to pull the meat into bite-sized shreds. The meat should be moist and fall apart with almost no resistance. Return the shredded chicken to the pot and stir gently.

Make the dumpling dough: In a large mixing bowl, combine the self-raising flour and a generous pinch of salt. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. You should feel a cool, sandy texture. Pour in the milk and stir with a butter knife until a soft, slightly sticky dough forms. Do not overmix—a few lumps are absolutely fine.

Drop the dumplings: Using two spoons or a small ice cream scoop, drop tablespoon-sized portions of the dough directly onto the surface of the hot chicken mixture. Space them out slightly, as they will puff up to about double their size. You should get around 12-14 dumplings. Do not push them under the liquid—they need to steam on top.

Cook the dumplings: Replace the lid and cook on high for a further 30-40 minutes. The dumplings will turn from pale, sticky blobs into fluffy, golden pillows. You will know they are ready when a skewer inserted into the centre comes out clean and the tops look lightly speckled and dry. The gravy beneath will be bubbling gently and smell irresistible.

Rest and serve: Turn off the slow cooker and let everything sit for 5 minutes. This allows the dumplings to set slightly, making them easier to serve. Ladle into deep bowls and scatter over fresh parsley if you like.