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Lightly grease a 6 to 7-quart crock pot. Add the halved baby potatoes and sliced onion.
In a small bowl, mix the melted butter, olive oil, garlic, salt, black pepper, garlic powder, onion powder, and dried thyme. Pour over the potatoes and onions, then toss gently to coat.
Pour the chicken broth around the edges of the crock pot.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are tender and the onions are soft and flavorful.
Gently stir before serving so the potatoes soak up the buttery onion mixture.
Sprinkle with parsley if using, then serve warm. Store leftovers in the fridge for up to 3 days.