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In the base of your slow cooker, add the olive oil, quinoa, onion, carrots, celery, onion, garlic, broth, sea salt, pepper, and Italian seasoning. Stir to combine.
Place the chicken thighs on top of the vegetable and quinoa mixture, but don’t stir.
Place the lid on the slow cooker and set the temperature to low for 8 hours.
When the cooking time is up, remove the lid and use tongs to transfer the cooked chicken to your serving plates.
Then, stir the vegetables and quinoa and serve them with the chicken.
Sprinkle the parsley on top of each dish before serving, if desired.