Set your slow cooker to LOW (if you have Low/High settings). If you only have one setting, let it run for the shorter time in the next section and check early.

In a mixing bowl, whisk together lemon juice, lemon zest, chicken broth, olive oil, Dijon mustard, honey (if using), minced garlic, chopped herbs, salt, and pepper.

Pat chicken thighs dry with paper towels and season lightly with salt and pepper.

Optional: Heat 1 tbsp oil in a skillet over medium-high and brown the thighs for 1–2 minutes per side until golden.

Place sliced onions in the bottom of the slow cooker, then lay chicken thighs on top.

Pour the lemon-herb mixture evenly over the chicken.

Cover and cook on LOW for 3.5–4 hours or on HIGH for 2–2.5 hours, until the chicken is tender.

While the chicken cooks, prepare the rice by rinsing 1.5 cups long-grain white rice under cold water until the water runs clear, then combine with 3 cups water and a pinch of salt.

Bring to a boil, reduce to low, cover and simmer for 15–18 minutes. Let sit covered for 10 minutes.

When chicken is done, transfer to a platter and tent loosely with foil. Bring the cooking liquid to a simmer, stir in the cornstarch slurry and whisk until the sauce thickens.

Shred or slice the chicken and return to the sauce just to coat and warm through.

Serve chicken over fluffy rice, garnished with fresh parsley and a lemon wedge.