Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and paprika. This helps the flavors stick and keeps the meat juicy.

Make the flavor base. Add sliced onion and minced garlic to the bottom of the slow cooker. Drizzle with olive oil or dot with butter for a richer base.

Add the chicken. Lay the seasoned chicken on top of the onions in a single layer. If you’re doubling the recipe, layer carefully and add a bit more broth.

Bring in the lemon. Zest both lemons right over the chicken. Then squeeze in the juice, catching any seeds. Add the dried thyme or Italian seasoning and the honey, if using.

Pour in broth. Add 1/2 to 3/4 cup chicken broth. You want enough liquid to create steam and a light sauce, but not so much that it becomes soupy.

Cook low and slow. Cover and cook on Low for 3.5 to 5 hours or on High for 2 to 3 hours, until the chicken is cooked through and tender. Breasts cook faster; thighs are more forgiving.

Check doneness. The internal temperature should reach 165°F (74°C). The chicken should be easy to slice and very juicy.

Optional: thicken the sauce. Whisk 1 tablespoon cornstarch with 1 tablespoon water. Stir it into the slow cooker, cover, and cook on High for 10 to 15 minutes until slightly thickened.

Taste and finish. Adjust salt, pepper, and lemon to taste. If you love extra brightness, add a quick squeeze of lemon right before serving. Sprinkle with chopped parsley.

Serve. Pair with rice, couscous, mashed potatoes, or roasted green beans. Spoon the lemony sauce over everything.