Prep Chicken: Place the raw skinless chicken thighs in an even layer on the bottom of a 4- to 6-quart slow cooker, arranging them so they overlap as little as possible. This close-up, single layer at the bottom is exactly what you want for even cooking.

Mix Sauce: In a small bowl, whisk together the honey, Dijon mustard, chicken broth, lemon juice, and dried herbes de Provence (or Italian seasoning) until the mixture is smooth and well combined. Taste and, if desired, whisk in the kosher salt and black pepper.

Coat Chicken: Pour the honey-mustard-herb mixture evenly over the chicken thighs, making sure all of the meat is lightly coated. Use a spoon to nudge the thighs so some of the sauce seeps underneath them.

Cook: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken thighs are very tender and reach an internal temperature of at least 165°F (74°C). Avoid lifting the lid frequently, as that extends cooking time.

Adjust Sauce: Once cooked, taste the sauce and adjust seasoning with a pinch more salt, pepper, or a squeeze of extra lemon juice if you’d like a brighter flavor. If the sauce seems thin, you can uncover the slow cooker and let it cook on HIGH for 10 to 15 minutes to reduce slightly, or simply serve it as a light, spoonable sauce over the chicken.

Serve: Serve the chicken thighs hot, spooning plenty of the spring-scented sauce over each portion. Garnish with a sprinkle of fresh herbs, such as chopped parsley or chives, if you have them on hand.