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Make the Marinade: In a large bowl, whisk together the olive oil, salt, garlic powder, smoked paprika, and oregano. Add the chicken thighs and toss until fully coated. Let this sit for 5–10 minutes.
Load the Crockpot: Add the marinated chicken thighs, halved baby potatoes, and diced onion into your slow cooker. Pour in the chicken broth.
Build the Creamy Sauce: In a small bowl, whisk the heavy cream and cornstarch together until completely smooth. Pour this mixture over the chicken and potatoes, then scatter the butter on top along with the remaining salt, garlic powder, smoked paprika, and oregano.
Slow Cook: Cover and cook on HIGH for 2–4 hours, checking around the 2-hour mark.
Finish and Serve: Once done, give everything a gentle stir, taste and adjust salt if needed, then serve warm.