Heat olive oil in a large skillet over medium heat. Add diced onion. Cook for a few minutes and add the minced garlic (garlic tends to burn fast so you put it in after the onion has cooked a little. Cook for another 3 or so minutes and place in your crockpot.
Turn up the heat to about a medium-high. Mix up the seasoning: the salt, pepper, Italian seasoning, and garlic powder. Sprinkle half of the mixture on to the thighs. Place the thighs into the skillet, seasoned side down. Brown for 3 minutes. Sprinkle the rest of the seasoning mixture on the side facing up. Turn the thighs over and brown for 3 minutes on that side. Place in crockpot. Pour in the chicken broth.
Bake for 5-6 hours on low. When ready to eat, add cream, mustard and lemon juice to the crockpot. Stir together.
Optional: to make a thick sauce, add 1/2 t of xanthan gum or gluccie and whisk until thick. Or you can place on the stove in a small pot and allow to reduce over medium to medium-low heat. I am often in a hurry and don’t do the extra step.
Serve your thighs over mashed cauliflower, or potatoes and spoon extra sauce on top.