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Salsa Chicken

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  • 10 min prep time
  • 9 hr 10 min total time
  • 7 ingredients
  • 6 servings
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Add something spicy to your family's Mexican cuisine night! Serve slow-cooked chicken with corn, black beans and salsa - a delightful dinner!

1
tablespoon oil
12
boneless skinless chicken thighs (about 2 1/2 lb.)
1
teaspoon salt
1/2
cup chunky-style salsa
1
(15-oz.) can black beans, drained, rinsed
1
(11-oz.) can vacuum-packed whole kernel corn, drained
2
tablespoons chopped fresh cilantro

Steps

  • 1 Heat oil in 12-inch skillet over medium-high heat until hot. Sprinkle chicken thighs with salt; add to skillet. Cook about 4 minutes or until browned, turning once.
  • 2 In 3 1/2- to 5-quart slow cooker, combine salsa, beans and corn; mix well. Top with chicken.
  • 3 Cover; cook on low setting for 7 to 9 hours. Sprinkle chicken and vegetables with cilantro before serving.
  • 1 Heat oil in 12-inch skillet over medium-high heat until hot. Sprinkle chicken thighs with salt; add to skillet. Cook about 4 minutes or until browned, turning once.
  • 2 In 3 1/2- to 5-quart slow cooker, combine salsa, beans and corn; mix well. Top with chicken.
  • 3 Cover; cook on low setting for 7 to 9 hours. Sprinkle chicken and vegetables with cilantro before serving.

Expert Tips

To add an extra splash of color, you can also use whole kernel corn with bits of red and green pepper. If you want a bit more spiciness, try a medium or hot salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
17g
26%
Saturated Fat
5g
25%
Cholesterol
115mg
38%
Sodium
980mg
41%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
24%
Protein
48g
48%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
32%
32%
Exchanges:
2 Starch; 2 Other Carbohydrate; 6 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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