Slow Cooker Chicken Thighs with Chile and Corn

Total Time
7 hr 25 min
25 min
7 hr
This tasty stew's secret weapon? Sugary-sweet fresh corn on the cob.


cooking spray

2 spray(s), or enough to coat skillet

uncooked leek(s)

1½ medium, white parts only, chopped (about 1 cup)

fresh mushroom(s)

1 cup(s), sliced


¼ tsp, sweet variety

uncooked boneless skinless chicken thigh(s)

6 thigh, halved

all-purpose flour

2 Tbsp

table salt

¼ tsp

black pepper

¼ tsp


2 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 broth

1 cup(s)


  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 flavor, 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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