Coat the ceramic insert of your slow cooker with cooking spray.
Heat 2 teaspoons olive oil in a large skillet over medium high heat.
Sprinkle the chicken thighs with salt and pepper and add to the skillet. Cook until they are lightly browned, about 3 minutes, and then turn them over and brown on the other side, about 3 minutes more.
Transfer the chicken to the slow cooker.
Return the skillet to the stove. Add the bottle of beer to the skillet, and heat until boiling, stirring to incorporate all the browned bits that are on the bottom of the pan. Stir in the herbes de provence and bay leaves, and cook for another minute or so.
Pour the beer mixture into the slow cooker over the chicken thighs.
Cover and cook on HIGH, until the thighs are fork tender, about 4-½ hours.