Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.

Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.

Add the onions, garlic and ginger to the same skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes.

Add the water, salt and the pepper to the skillet. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt. Transfer the contents of the skillet to the slow cooker.

Set the slow cooker to low and cook for 6 hours, or until the chicken is very tender.

Serve immediately, or set the slow cooker to 'warm' until ready to serve. Garnish with fresh herbs if desired.