Ingredients:

  • 2 Tbsp Olive Oil, divided
  • 2 kg Boneless, Skinless Chicken Thighs, trimmed
  • 1 tsp Flaky Sea Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced into ½-inch rounds (1.25 cm)
  • 3 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour (or cornstarch for gluten-free)
  • 1 tsp Smoked Paprika (Pimentón de la Vera)
  • ½ tsp Dried Oregano
  • 120 ml Dry White Wine (e.g., Pinot Grigio) or Dry Apple Cider
  • 500 ml Chicken Stock, low sodium
  • 1 Tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme
  • 60 ml Heavy Cream (Optional)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Season the Chicken: Pat the chicken thighs dry thoroughly. Season generously with salt and pepper.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs in batches for 2–3 minutes per side until deeply golden brown, but do not cook through. Remove the chicken and place it directly into the slow cooker vessel.
  3. Sauté Aromatics: Add the remaining oil to the same skillet. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, scraping up any browned bits (fond) from the pan, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Create the Roux (or Slurry): Stir the flour, smoked paprika, and oregano into the sautéed vegetables. Cook for 1 minute.
  5. Deglaze: Pour in the white wine (or cider), scraping the bottom of the pan to lift any remaining fond. Let the liquid bubble and reduce by half (about 2 minutes).
  6. Combine Ingredients: Transfer the entire vegetable mixture (including the liquid) to the slow cooker, pouring it over the seared chicken.
  7. Add Liquid and Seasoning: Pour in the chicken stock and Worcestershire sauce. Tuck the bay leaves and thyme sprigs into the liquid.
  8. Cook: Cover the slow cooker. Cook on Low for 8 hours or on High for 4 hours. The chicken should be shreddable when finished.
  9. Remove Aromatics: Once cooked, remove and discard the bay leaves and thyme sprigs.
  10. Shred or Serve Whole: Serve the thighs whole, or remove them, shred them, and return them to the pot.
  11. Enrich (Optional): Stir in the heavy cream, if using, to make the sauce richer and lighter in colour. Taste the sauce and adjust salt and pepper if necessary.
  12. Rest and Serve: Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley.