Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chorizo to the pan and sear until golden brown, 3-4 minutes. Remove chorizo and reserve.
Season chicken with salt and pepper and sear in the same pan until golden brown, 3-4 minutes per side. Remove chicken from pan and reserve.
While the meats are browning, scatter the potatoes, onion, garlic, thyme, oregano, vinegar, honey, lemon slices and chicken stock in the bowl of a crock pot. Season with salt and pepper. Lay the chorizo and chicken over the veggies.
Cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.