Step 1: Season the Chicken

1. Pat the chicken thighs dry with paper towels to ensure the seasonings stick and the skin crisps up.
2. Rub the chicken with olive oil, then season both sides evenly with salt, pepper, garlic powder, smoked paprika, and thyme.

Step 2: Sear the Chicken (Optional)

1. Heat a large skillet over medium-high heat and sear the chicken thighs, skin-side down, for 3-4 minutes until golden and crispy. Flip and sear the other side for another 2 minutes. This step is optional but adds flavor and texture.

Step 3: Prepare the Sauce

1. In a small bowl, whisk together the chicken broth, soy sauce, honey, Dijon mustard, and minced garlic.

Step 4: Assemble the Crock Pot

1. Pour half of the sauce mixture into the bottom of the Crock Pot.
2. Arrange the chicken thighs on top, skin-side up, and pour the remaining sauce over the chicken.

Step 5: Cook the Chicken

1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Thicken the Sauce (Optional)

1. If you prefer a thicker sauce, remove the chicken from the Crock Pot and transfer the liquid to a saucepan. Stir in the cornstarch slurry and simmer over medium heat until thickened.

Step 7: Serve

1. Return the thickened sauce to the Crock Pot, or drizzle it directly over the chicken before serving. Garnish with fresh parsley or green onions if desired.