Combine the first five dry spices in a small bowl and spread over chicken on both sides.
Set aside.
Pour olive oil and garlic on the bottom of the slow cooker. Pour in ¼ cup balsamic vinegar.
Place chicken on top.
Sprinkle remaining balsamic vinegar over the chicken.
Cover and cook on low for 3 hours if using boneless, if using bone in thighs, high for 2-3 hours. If you have an older slow cooker you may need to cook another hour.
Sprinkle with fresh parsley on top to serve.
Notes
This recipe was one of my first published on my blog in November of 2012! I finally updated the pictures in 2018 and updated with video in February 2020.