Serves 6 to 7


  • 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


    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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