Slow Cooker Chicken Thighs with Chile and Corn
- Total Time
This tasty stew's secret weapon? Sugary-sweet fresh corn on the cob.
cooking spray2 spray(s), or enough to coat skillet
uncooked leek(s)1 ½ medium, white parts only, chopped (about 1 cup)
fresh mushroom(s)1 cup(s), sliced
paprika¼ tsp, sweet variety
uncooked boneless skinless chicken thigh(s)6 thigh, halved
all-purpose flour2 Tbsp
table salt¼ tsp
black pepper¼ tsp
corn2 medium, kernels removed with a knife
serrano chile(s)1 average, or jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands)
canned chicken broth1 cup(s)
- 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.