Combine the olive oil, onions, garlic, and salt in a small bowl. Pour into the bottom of a six- to eight-quart Crock-Pot.

Add the frankfurters, then the potatoes, spices, and chicken soup mix dissolved in the water. Add parsley on top. Mix together gently.

Cook on low for eight hours. (If you’re home during the cooking time, you can start it on high for two hours and then turn to low for four to five hours, or until ready.)