Ingredients
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) whole kernel sweet corn, drained
2
tablespoons chopped fresh cilantro
Preparation
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.
