Chicken thighs: Boneless, skinless chicken thighs work particularly well because they stay juicy and are more forgiving than chicken breast. Cooking times can vary depending on their size and your slow cooker, so check them towards the earlier end. If subbing for chicken breast you may wish to cook for slightly less time.

Searing: This is completely optional. Searing gives the chicken a little extra colour and allows you to deglaze the pan for more flavour, but you can add the seasoned thighs straight to the slow cooker if you want to keep things easy.

Stock: Start with 150ml rather than adding lots of liquid at the beginning. Chicken thighs release their own juices as they cook, and you can always add more stock later if needed.

Sauce consistency: Slow cookers retain moisture, so if your sauce is too loose, leave the lid off on High while you finish it. It will reduce and thicken as some of the excess moisture evaporates. Only add extra stock if the sauce actually needs loosening.

Cornflour: Give the uncovered sauce a little time to thicken after adding the cornflour rather than immediately adding more. It will also thicken slightly as it stands.