And one of the reasons this chicken recipe is so sweet, is because it's so easy to make. Phyllis Good, who wrote the cookbook Stock the Crock, stopped by Tonia's Kitchen with her recipe for Honey Baked Chicken made entirely in the crock pot. Phyllis told Tonia she uses thighs instead of breasts because they'll cook better in the slow cooker. And did we mention the recipe is simple. Just add the thighs (not cooked) with all the other ingredients, into the crock, and let sit for 3 1/2 to 4 1/2 hours at 165 degrees. Phyllis says one of the reasons this is so easy to cook, is because many of the ingredients are readily available in your kitchen. Easy and delicious too, so why not try it?
Ingredients
- 6 boneless, skinless chicken thighs
half a small onion, sliced in rings
4 Tbsp. butter
1/2 cup honey
1/4 cup prepared mustard
1/2 tsp. salt
1 tsp. curry powder
Directions
Wash and pat chicken dry. Lay it in the slow cooker.
Separate the onions into individual rings and distribute them among the chicken pieces.
Melt butter in the microwave. Mix well with remaining ingredients and pour over chicken.
Cover and cook on Low for 4 hours, or until chicken registers 165 degrees on a meat thermometer.
If you have time and inclination, place the chicken and sauce on a rimmed baking sheet and run under the broiler to get some browned spots on the chicken and bubbly sauce
Separate the onions into individual rings and distribute them among the chicken pieces.
Melt butter in the microwave. Mix well with remaining ingredients and pour over chicken.
Cover and cook on Low for 4 hours, or until chicken registers 165 degrees on a meat thermometer.
If you have time and inclination, place the chicken and sauce on a rimmed baking sheet and run under the broiler to get some browned spots on the chicken and bubbly sauce
