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Salsa Chicken




Source of Recipe


Kathy


List of Ingredients




`Slow Cooker Salsa Chicken from Kathy


8 boneless skinless chicken thighs
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 ounces) Green Giant® Niblets® whole kernel sweet corn, drained
2 tablespoons chopped fresh cilantro


Recipe





1. Sprinkle chicken with salt. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.

2. In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken.

3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is clear when center of thickest part is cut (180°F).
4. Sprinkle chicken thighs and vegetable mixture with cilantro.