Phase 1: Preparation and Searing (15 Minutes)

1. Prepare the Chicken: Pat the chicken thighs completely dry with paper towels. This is the most important step for getting a good sear! Moisture is the enemy of crispiness. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika. Season the chicken thighs generously on all sides with this spice blend.
2. Sear for Flavor: Heat the olive oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the pan. Do not overcrowd the pan; work in batches if necessary. Sear for 3-4 minutes without moving them, until the skin is a deep golden-brown and crispy. Flip the chicken and sear for another 2 minutes on the other side. This step isn’t about cooking the chicken through; it’s about the Maillard reaction, which creates a massive layer of flavor that will enrich your sauce.
3. Transfer to Slow Cooker: Once seared, transfer the chicken thighs to the bottom of your slow cooker (a 6-quart model is ideal). Arrange them in a single layer if possible.

Phase 2: Building the Sauce and Slow Cooking (4-8 Hours)

4. Create the Sauce: In a medium bowl, whisk together the low-sodium chicken broth, freshly squeezed lemon juice, honey (or maple syrup), minced garlic, and dried oregano.
5. Pour and Infuse: Pour this beautiful lemon-garlic sauce evenly over the chicken in the slow cooker. Tuck the sprigs of fresh rosemary and thyme in and around the chicken pieces. Lay the thin lemon slices directly on top of the chicken.
6. Set It and Forget It: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The low and slow method is highly recommended for the most tender, fall-off-the-bone results. The chicken is done when it is cooked through and easily pulls apart with a fork (internal temperature should reach at least 165°F or 74°C).

Phase 3: Finishing the Dish (10 Minutes)

7. Remove Chicken and Strain: Carefully remove the cooked chicken pieces, lemon slices, and herb sprigs from the slow cooker and place them on a platter. Tent with foil to keep warm. Strain the remaining liquid from the slow cooker through a fine-mesh sieve into a small saucepan to remove any solids. This creates a silky-smooth sauce.
8. Thicken the Sauce: Bring the sauce to a simmer over medium heat on the stovetop. In a small separate bowl, whisk the cornstarch and cold water together until completely smooth, creating a “slurry.” While whisking the simmering sauce, slowly pour in the cornstarch slurry. Continue to simmer and whisk for 2-3 minutes, until the sauce has thickened to a gravy-like consistency that can coat the back of a spoon.
9. Serve and Garnish: Pour the luscious, thickened sauce over the warm chicken. Garnish generously with fresh, chopped parsley for a final burst of color and freshness. Serve immediately and enjoy the applause.