In a skillet, heat olive oil over medium-high heat. Season chicken with salt and papper and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of your crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of lemon zest, parsley, toasted nuts (or peanuts) and drizzle of balsamic vinegar.