Season the chicken thighs with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the chicken thighs skin-side down for 5 minutes.
Remove the chicken and place it in the crockpot.
Sauté the sliced onions in the same skillet until translucent.
Add minced garlic and cook for an additional minute.
Pour in the chicken broth, soy sauce, and honey, stirring to combine.
Pour the sauce mixture over the chicken in the crockpot.
Sprinkle paprika on top of the chicken.
Cover and cook on low for 6-8 hours or high for 4 hours until chicken is tender.
Garnish with fresh parsley before serving.