01 - Place chicken thighs in an even layer at the bottom of the crockpot.
02 - Scatter chopped onion and minced garlic evenly over the chicken.
03 - Whisk together chicken broth, heavy cream, melted butter, Italian seasoning, paprika, salt, and black pepper in a mixing bowl until fully incorporated.
04 - Pour the seasoned cream mixture evenly over the chicken and aromatics.
05 - Cover and cook on LOW setting for 6 hours or until chicken reaches internal temperature of 165°F and is fork-tender.
06 - About 15 minutes before serving, whisk cornstarch and cold water in a small bowl until smooth and no lumps remain.
07 - Stir the cornstarch slurry into the crockpot, cover partially, and cook for an additional 10 to 15 minutes until gravy reaches desired consistency.
08 - Transfer chicken thighs to serving plates and spoon generous amounts of creamy gravy over the top.