Pat the chicken thighs completely dry with paper towels—this is crucial for getting crispy, golden skin. In a small bowl, combine garlic powder, paprika, onion powder, salt, Italian seasoning, and black pepper. Rub this mixture evenly over all sides of the chicken, paying special attention to work it into the skin. Heat olive oil in a large skillet over medium-high heat until shimmering, then place chicken skin-side down and sear for 4-5 minutes until the skin is deeply browned and crispy. This browning step develops rich flavor that will carry through the entire dish. Flip the chicken and sear the other side for 1-2 minutes to seal in the juices.

Transfer the seared chicken thighs to your slow cooker, arranging them skin-side up so the crispy skin stays on top and doesn't absorb moisture during cooking. In the same skillet, melt butter over medium heat, then add freshly minced garlic cloves and let them bloom for about 30 seconds until fragrant—I prefer fresh minced garlic here because the sharp bite carries beautifully through the long cooking process. Add the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Pour this mixture around (not over) the chicken thighs to keep the skin exposed.

Cover the slow cooker and cook on LOW for 4.5 to 5 hours. The chicken is done when it reaches an internal temperature of 165°F at the thickest part of the thigh (not touching bone). The meat should be tender enough to pull from the bone easily, but the skin will remain relatively firm and flavorful from the initial sear.

Carefully transfer the cooked chicken thighs to a serving platter or individual bowls, keeping them skin-side up. Spoon the buttery braising liquid from the slow cooker over and around the chicken. Chop fresh parsley and scatter it over the top as a bright, fresh garnish that cuts through the richness of the butter and broth.