Slow Cooker Chicken Thighs with Chile and Corn
1
Points®
Total time: 7 hr 25 min • Prep: 25 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
This tasty slow-cooked stew's secret weapon: sugary-sweet fresh corn on the cob.
Ingredients
Uncooked leek
1½ medium, white parts only, chopped (about 1 cup)
Mushrooms
1 cup(s), sliced
Black pepper
¼ pinch(es)
Uncooked boneless skinless chicken thigh
6 thigh(s), halved
All-purpose flour
2 tbsp(s)
Smoked paprika
¼ tsp(s), sweet variety
Table salt
¼ tsp(s)
Cooked corn
2 ear(s), medium, kernels removed with a knife
Serrano chile
1 average, or jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands)
Chicken broth
1 cup(s)
Instructions
1
Coat a large skillet with cooking spray. Add leek and mushrooms and sauté over high heat until leek is tender, about 3 minutes. Remove leek and mushrooms to a slow cooker.
2
Place chicken in a resealable plastic bag. Add flour, paprika, salt and pepper and shake well to coat chicken.
3
Re-coat skillet with cooking spray and add chicken. Brown chicken over medium-high heat for 2 to 3 minutes per side and place in slow cooker. Shake any remaining flour mixture from plastic bag over chicken and top with corn and chile. (Note: For even more corn flavour, run your knife over the cob to extract the corn “milk” into the slow cooker.)
4
Pour chicken broth into skillet, raise heat to high and scrape up any brown bits with a wooden spoon. Pour broth into slow cooker. Cover slow cooker, set it on low heat and cook for 6 to 7 hours. Yields about 1 1/2 cups per serving.
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