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Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and add to skillet in batches, turning once until golden, about 4 minutes per side. Transfer chicken to a plate and discard oil in pan.
Return skillet to medium-low heat and add butter and garlic. Cook, stirring occasionally, until butter is melted and garlic is golden, about 2 minutes. Pour stock into skillet and bring to a boil. Add lemon juice, then remove from heat.
Add potatoes to bottom of slow cooker, then top with seasoned chicken, skin-side up, and lemon slices. Sprinkle chicken with paprika and pepper flakes. Top with thyme and oregano sprigs, then pour garlic-butter sauce into slow cooker.
Cover and cook on high until thighs are cooked through and potatoes are tender, 4 hours.
Sprinkle with parsley and serve with sauce spooned over the chicken and potatoes.