Slow Cooker Salsa Chicken

By carvalhohm

Ingredients

• 8 boneless skinless chicken thighs
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup Chunky salsa
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 ounces) whole kernel sweet corn, drained
• 2 tablespoons chopped fresh cilantro

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 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.

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

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).

Sprinkle chicken thighs and vegetable mixture with cilantro.