Slow cooker chicken thighs with chile and corn stew
2 spray(s), or enough to coat skillet
1½ medium, white parts only, chopped (about 1 cup)
1 cup(s), sliced
¼ tsp, sweet variety
Uncooked boneless skinless chicken thigh(s)
6 thigh(s), halved
2 medium, kernels removed with a knife
1 average, or jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands)
Canned chicken broth
- 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.
- Place chicken in a resealable plastic bag. Add flour, paprika, salt and pepper and shake well to coat chicken.
- 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 flavor, run your knife over the cob to extract the corn “milk” into the slow cooker.)
- 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.