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