A great big thank you to Chef Mark Brown from the Facebook community Fun in Being a Foodie!
Rub your slow cooker with butter then spray with pam. Add onion, potatoes, carrots, and celery. In a medium size bowl mix half of the salt and pepper along with the stock, garlic, parsley and thyme. Pour your stock mixture over top of the vegetables. Blend the paprika with the remaining salt and pepper and rub it evenly over the chicken thighs. Using a large heavy skillet over medium high heat, brown the thighs on both sides in the oilve oil, then place them over the vegetables in the crock.
Cover and cook on high for anhour then reduce the heat to low and cook for more 6 hours, until your chicken and the vegetables are tender.