Season the chicken. Pat the thighs dry with kitchen paper — they should feel tacky, not wet. Rub them with olive oil, then sprinkle over the salt, pepper, oregano, and smoked paprika until every piece has an even, rusty-red coating.

Build the base. Scatter the minced garlic and chopped sun-dried tomatoes across the bottom of the slow cooker insert. You want them spread out rather than piled in one corner so the flavour distributes evenly as it cooks.

Add the chicken and stock. Lay the seasoned chicken on top in a single layer, then pour the chicken stock around the edges rather than directly over the meat. The liquid should come about a third of the way up the chicken — no more, or the sauce will turn thin.

Cook low and slow. Cover and cook on low for 3 to 4 hours. At the two-hour mark, lift the lid briefly — you should see gentle steam, a deep amber liquid, and chicken that has turned opaque all the way through. If it still looks pink at the centre, give it another 30 minutes.

Shred or leave whole. Once the chicken is fork-tender and pulls apart with almost no resistance, either shred it with two forks or leave the pieces whole for a smarter presentation. Either way, return it to the pot.

Make it creamy. Whisk the cornflour slurry into the double cream, then stir that mixture into the slow cooker along with the parmesan. Switch to high and cook uncovered for 10 to 15 minutes, stirring once or twice, until the sauce thickens enough to coat the back of a spoon.

Wilt the spinach. Stir in the spinach in two or three handfuls, letting each one collapse into the sauce before adding the next. It should turn a vivid dark green within a minute or so — that's your cue to stop stirring.

Finish and rest. Turn the slow cooker off and let everything sit for 5 minutes. The sauce will tighten slightly, the cheese will meld, and the smell of garlic and basil will fill the kitchen. Tear over fresh herbs just before serving.