Prep the chicken: Pat the chicken thighs dry with paper towels. This helps the seasoning stick and keeps the sauce from getting watery.

Make the seasoning blend: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.

Season generously: Rub the spice blend all over the chicken thighs, getting some under the skin if possible.

Whisk the sauce: In another bowl, combine chicken broth, soy sauce, honey, olive oil, apple cider vinegar, and minced garlic. Stir until the honey dissolves.

Load the crockpot: Place the seasoned chicken thighs in the slow cooker in a single layer as much as possible. Pour the sauce over the top.

Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the chicken is very tender and reaches 165°F internally.

Crisp the skin (optional): If using skin-on thighs and you want crispy skin, arrange cooked thighs on a foil-lined baking sheet and broil for 2–4 minutes until golden. Watch closely.

Thicken the sauce (optional): Pour the cooking juices into a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened. Season to taste.

Serve: Spoon sauce over the chicken. Garnish with chopped parsley. Serve with rice, mashed potatoes, or roasted veggies.