Season the chicken thighs with salt, black pepper, garlic powder, and onion powder. Make sure to rub the seasonings onto the chicken for even flavor.
In a skillet over medium-high heat, add olive oil. Once hot, sear the chicken thighs for about 4-5 minutes per side until they are golden brown.
Transfer the seared chicken into the slow cooker. Pour the cream of mushroom soup and chicken broth over the chicken. Sprinkle fresh thyme on top.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily pull apart with a fork.
Once cooked, remove the chicken and set it aside. Stir the sauce in the slow cooker to combine everything well. If desired, you can thicken the sauce by mixing in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and cooking on high for an additional 15 minutes.
Return the chicken to the slow cooker and coat it with the creamy sauce. Let it sit for a few minutes before serving.
Serve hot, garnished with fresh parsley for a burst of color and flavor.
