Slow cooker chicken thighs with chile and corn stew
8
Points®
Total time: 7 hr 25 min • Prep: 25 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
Sugary-sweet fresh corn on the cob gives big flavor to this delightful chicken stew. Not a bit of flavor is lost in the cooking process as the chicken broth is heated in the skillet to clear out any errant bits of goodness and add them to the slow cooker. Delicious! The browned chicken thighs share their flour coating in the cooking liquid to slowly thicken it to perfection. Stir a little steamed rice into each bowl for a heartier meal. Check your chile pepper with a little bite before adding to gauge the amount of heat you can expect. Including seeds from the chile will amp the heat significantly.
Ingredients
Cooking spray
2 spray(s)
Uncooked leek(s)
1.5 medium
Fresh mushroom(s)
1 cup(s)
Paprika
0.25 tsp
Uncooked boneless skinless chicken thigh(s)
6 thigh(s)
All-purpose flour
2 Tbsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Fresh yellow corn
2 medium
Serrano chile(s)
1 average
Canned 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 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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