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In a small bowl, mix together the granulated garlic, onion powder, paprika, dried rosemary, pepper and salt.
Pat dry the chicken thighs using a paper towel and season the chicken thighs using the spice mixture. Set aside.
Heat the olive oil over medium heat in a non-stick skillet.
Add the chicken thighs, skin side down, and cook until the skin is crispy, 5-8 minutes.
Transfer the chicken thighs to the slow cooker skin side up, then pour in the chicken broth.
Add the butter, lemon juice and minced garlic.
Cook on HIGH for 3 hours or LOW for 5 hours or until the chicken reaches an internal temperature of 165℉.
Serve with lemon slices and garnish with fresh parsley. Serve with the juices from the slow cooker.