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Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs, skin-side down, until crispy and golden brown, about 5-7 minutes per side. Remove and set aside.
Place the chopped onion and minced garlic in the bottom of the slow cooker. Add sweet paprika and cayenne pepper (if using). Pour in chicken broth and mix well.
Place the seared chicken thighs on top of the onion mixture in the slow cooker, skin-side up.
Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, whisk together sour cream and flour in a small bowl until smooth. Stir this mixture into the slow cooker. Replace the lid and cook for an additional 30 minutes to thicken the sauce.
Serve the chicken thighs hot, topped with the paprika sauce. Garnish with freshly chopped parsley.