Pat the chicken thighs dry with paper towels.
In a small bowl, combine salt, black pepper, garlic powder, smoked paprika, dried thyme, and dried oregano.
Rub the seasoning mixture evenly over both sides of each chicken thigh.
Turn the crock pot to the sauté setting or heat a large skillet over medium heat and add olive oil.
Sear the chicken thighs skin-side down for 3-4 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
Add sliced onion and minced garlic to the crock pot or skillet. Sauté for 2-3 minutes until softened.
Place the sautéed onions and garlic at the bottom of the crock pot if using a skillet.
Pour the chicken broth over the onions and garlic in the crock pot.
Place the seared chicken thighs on top of the onions and broth, skin side up.
Cover the crock pot and cook on low for 4 hours until the chicken is cooked through and tender.
Remove the chicken thighs from the crock pot and let rest for 5 minutes before serving.