Wash and dry chicken thighs and place them evenly in crockpot. Sprinkle with paprika and ranch salad dressing mix over chicken. Drizzle 1 tablespoon melted butter over chicken thighs. Cover and cook on LOW for 4 hours.
Melt remaining 1 tablespoon butter with minced garlic and saut� slightly. Add cream of chicken soup, cream cheese cubes, 1/2 cup chicken broth, dried oregano and dried parsley flakes. Stir on medium until smooth. Add mixture to crockpot, cover and continue to cook on LOW for 1 1/2-2 hours.