1-Peel and slice red onion and add to the bottom of the slow cooker in one layer.
2-Add chicken thighs on top in one layer.
3-Wash and half baby potatoes and add to slow-cooker.
4-In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker.
5-Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low).
6-15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take.
7-optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden.