Step 1: Gather all of the ingredients.

Step 2: Peel, dice, and weigh the onion.

Step 3: Peel, chop, and weigh the garlic.

Step 4: Slice the scallion into 2″ pieces and add to the slow cooker.

Step 5: Quarter the lemon.

Step 6: Squeeze out the lemon juice and set aside.

Step 7: Measure the wine and set aside.

Step 8: Add butter to a large skillet and heat over medium heat for 4 mins.

Step 9: Add chicken thighs and cook for 3 mins, until browned.

Step 10: Flip the chicken and cook for an additional 3 mins. Cook chicken in batches if you can’t fit them all in the pan. Take off heat.

Step 11: Set chicken on top of scallions and return the pan to the heat.

Step 12: Add the onions to the pan.

Step 13: Cook until softened, about 3 mins.

Step 14: Add the garlic and cook until fragrant, about 1 min. 

Step 15: Add the wine.

Step 16: Cook until the wine has mostly evaporated, stirring to release the fond, about 3 mins. Take off heat.

Step 17: Add the water, Better Than Bouillon Roasted Chicken Base, honey, mayonnaise, and dijon mustard.

Step 18: Whisk to combine.

Step 19: Pour over the chicken, cover, and cook on low for 6 hrs, or high for 3 hrs.

I like to pick up the slow cooker and gently shake the juices over the chicken every 2 hrs. I don’t know if this actually does anything but I like to do it. YMMV.

Step 1: Remove the chicken thighs to a plate and tent with tinfoil to keep warm. Strain the slow cooker liquid.

Step 2: Use a spoon to push excess liquid through the strainer. 

Step 3: Pour the liquid into a fat separator. In a small cup combine 3 tbsp water and 1 tbsp cornstarch, stir to combine.

Step 4: Add the slow cooker liquid to a 1.5Qt. saucepan, excluding the fat.

Step 5: Bring to a simmer.

Step 6: Give the cornstarch slurry a quick stir and add to the saucepan.

Step 7: Whisk until slightly thickened, about 1-2 mins.