Step 1

In a small bowl, whisk together the orange, lemon, lime juice, and honey along with ¼ teaspoon salt. Set aside ¼ cup of the citrus mixture.

Step 2

Place the chicken thighs and legs into the base of a 6-quart slow cooker. Sprinkle with ¼ teaspoon salt, then pour over the remaining citrus mixture. Nestle in the onion pieces and garlic cloves.

Step 3

Cover and cook on high for 3-4 hours or low for 5-6, or until the chicken is tender and falling off the bone.

Step 4

Remove the chicken from the slow cooker. Place the legs and thighs onto a metal baking sheet, drizzle with 2 tablespoons citrus mixture, then broil on high 5-10 minutes or until the skin is crispy.

Step 5

Serve the remaining citrus mixture for dipping and serve the chicken immediately. Alternatively, if you prefer to skip the broiler, simply remove the skin and serve the chicken shredded off the bone with the citrus mixture on the side for dipping.