- 2 spray(s) cooking spray, or enough to coat skillet
- 1 1/2 medium uncooked leek(s), white parts only, chopped (about 1 cup)
- 1 cup(s) fresh mushroom(s), sliced
- 1/4 tsp paprika, sweet variety
- 6 thigh uncooked boneless skinless chicken thigh(s), halved
- 2 Tbsp all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 2 medium corn, kernels removed with a knife
- 1 average serrano chile(s), or jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands)
- 1 cup(s) 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.