Honey Baked Chicken Recipe
Photo: © 2017 by Time Inc. Books
Serves 6 to 7
Ingredients
4 pounds boneless, skinless chicken thighs
3/4 stick (6 Tbsp.) unsalted butter, melted
3/4 cup honey
3 Tbsp. prepared mustard
1 1/4 tsp. salt
1 1/2 tsp. curry powder
Cooked rice
For serving: 2 Tbsp. lemon zest, optional
Directions
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Arrange the chicken thighs in the prepared crock.
In a medium-size bowl, mix together the butter, honey, mustard, salt and curry powder.
Pour the mixture over the chicken.
Cover. Cook on Low 3 1/2 to 4 1/2 hours, or until an instant-read meat thermometer registers 175° when stuck into the thickest part of the thighs.
Spoon the meat and sauce onto a platter.
Serve over cooked rice. Top with fresh lemon zest, if desired.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Ingredients
Directions
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Arrange the chicken thighs in the prepared crock.
In a medium-size bowl, mix together the butter, honey, mustard, salt and curry powder.
Pour the mixture over the chicken.
Cover. Cook on Low 3 1/2 to 4 1/2 hours, or until an instant-read meat thermometer registers 175° when stuck into the thickest part of the thighs.
Spoon the meat and sauce onto a platter.
Serve over cooked rice. Top with fresh lemon zest, if desired.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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