Slow Cooker Chicken Thighs with Chile and Corn 6 Pts/ 1 1/2 Cups

By á-5127

Ingredients

• 2 sprays cooking spray
• 1 1/2 leeks, white part only chopped
• 1 C mushrooms, sliced
• 1/4 t. paprika, sweet variety
• 6 thighs, skinned and halved
• 1 C canned chicken broth
• 2 T all-purpose flour
• 1/4 t. salt
• 1/4 t. black pepper
• 1 C kernel corn
• 1 serrano chile, or jalapeno pepper, cored, seeded and
• finely chopped

Details

Servings 2

Preparation

Step 1

Coat a large skillet with cooking spray. Add leek and mushrooms and saute 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 med-high heat for 2-3 minutes per side and place in slow cooker. Shake any remaining flour mixture from plastic bag over chicken and top with corn and chile. 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 6-7 hours.