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.
In 3 1/2- to 5-quart slow cooker, combine salsa, beans and corn; mix well. Top with chicken.
Cover; cook on low setting for 7 to 9 hours. Sprinkle chicken and vegetables with cilantro before serving.