Build the Flavor Base: Heat the olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook, stirring occasionally, until softened, about 6–8 minutes. (If your slow cooker has a sauté function, you may do this step directly in the insert).
Bloom the Aromatics: Stir the minced garlic, tomato paste, ground cumin, sweet paprika, smoked paprika, and dried oregano into the onions. Cook for 60 seconds, stirring constantly, until everything is deeply fragrant.
Combine for Cooking: Transfer the onion and spice mixture to the slow cooker basin. Pour in the chicken broth and crushed tomatoes, then add the bay leaf. Stir well to combine. Arrange the chicken thighs in the liquid, ensuring they are mostly submerged.
Simmer Low and Slow: Secure the lid and cook until the chicken is tender enough to fall off the bone. Cook on LOW for 7 hours or on HIGH for 3 ½ hours.
Add the Finishing Touches: About 45 minutes before the cook time is complete, stir the rinsed chickpeas, chopped artichoke hearts, and halved Kalamata olives into the soup. Replace the lid and let it finish cooking.
Shred the Chicken: Carefully remove the cooked chicken thighs and place them on a cutting board. Discard the bay leaf from the soup. Using two forks, pull the chicken meat from the bones. Discard the bones and shred the meat into bite-sized pieces.
Finish and Serve: Return the shredded chicken to the slow cooker. Stir in the chopped fresh parsley, fresh lemon juice, sea salt, and black pepper. Let the soup rest for 5 minutes for the flavors to meld perfectly. Serve hot, garnished with a sprinkle of extra parsley.
