Pat chicken thighs thoroughly dry with paper towels. This helps the seasonings adhere better and can crisp the skin slightly if you opt for broiling at the end.

In a large bowl, drizzle the chicken thighs with olive oil, then sprinkle generously with salt, black pepper, and smoked paprika. Rub the seasoning all over the chicken to ensure an even coating.

Place the seasoned chicken thighs in a single layer at the bottom of your slow cooker. If using bone-in, skin-on thighs, arrange them skin-side up.

In a separate medium bowl, whisk together the chicken broth, minced garlic, and dried Italian seasoning.

Pour the broth mixture evenly over the chicken thighs in the slow cooker.

Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). Cooking on LOW generally results in more tender, fall-off-the-bone chicken.

Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a serving platter. If desired, you can briefly broil the skin-on thighs for 3-5 minutes for crispy skin.

If you prefer a thicker sauce, prepare a cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the liquid remaining in the slow cooker.

Stir the sauce well to combine the slurry. Turn the slow cooker to HIGH (if not already) and cook for another 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Return the chicken thighs to the thickened sauce (if using) or serve them immediately with the pan juices. Garnish generously with fresh chopped parsley before serving.