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In a small bowl, whisk to combine the paprika, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle seasoning mixture over both sides of the chicken thighs.
Over medium heat, heat olive oil in a heavy bottomed pan. Add the chicken thighs and sear for 2 to 3 minutes per side, until browned. (You are not cooking the chicken completely, just searing the outside.) Remove from heat and set aside.
Lightly coat the inside of a 6 or 7 quart slow cooker with cooking spray. Add the crushed tomatoes, beef broth, and Herbs de Provence to the bottom of the crock pot. Stir together to combine.
Place potatoes, onions, carrots, and yellow pepper on top of liquid and stir together. Next, place seared chicken thighs into crockpot and gently stir all ingredients together. Place lid on slow cooker.
Cook on low for 8 hours or high of 4 hours. In the last 30-45 minutes of cooking, add mushrooms and olives to mixture and gently combine. Recover and continue cooking.
Once cooking is over, uncover and turn off slow cooker. Allow to stand for 15 minutes before serving. Adjust seasoning with any additional salt and/or pepper before serving. Top with fresh chopped parsley and enjoy!