Dinner

Slow Cooker Chicken Thighs with Chile and Corn is for Dinner.

Slow Cooker Chicken Thighs with Chile and Corn takes 25 minutes to prepare.

Slow Cooker Chicken Thighs with Chile and Corn takes 420 minutes to cook.

Slow Cooker Chicken Thighs with Chile and Corn makes 4 servings.

The ingredients for Slow Cooker Chicken Thighs with Chile and Corn are:

2 sprays Pam
1 1/2 medium leeks, white part only, chopped (about 1 cup)
1 cup mushrooms, sliced
1/2 tsp paprika
6 boneless/skinless chicken thighs, halved
2 T flour
1/2 tsp salt
1/2 tsp pepper
2 medium ears of corn, kernals removed with a knife
1 jalepeno or serrano chile, cored, seeded (if desired) and finely chopped
1 cup chicken broth

Here is how you make Slow Cooker Chicken Thighs with Chile and Corn:

Coat a large skillet with cooking spray. Add leeks and mushrooms and saute over hgh heat until leeks are tender, about 3 minutes. Remove leek and mushrooms to a slow cooker.Place chicken in a resealable 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 2-3 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, and set it on low heat and cook for 6-7 hours. Yeilds 4 servings, about 1 1/2 cups per serving.Number of Servings: 4Recipe submitted by SparkPeople user LSDALOIA.

The nutritional information for Slow Cooker Chicken Thighs with Chile and Corn is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.6

• Total Fat: 5.5 g
• Cholesterol: 87.2 mg
• Sodium: 488.8 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 2.4 g
• Protein: 23.7 g