Slow-Cooker Salsa Chicken

Slow cook and savor. Corn and black beans add fiber to this south-of-the-border slow-cooker meal.

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  • prep time 10 min
  • total time 9 hr 10 min
  • ingredients 7
  • servings 4
 

Ingredients

12
boneless, skinless chicken thighs (about 2 1/2 pounds)
1
teaspoon salt
1
tablespoon vegetable oil
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
can (15 oz) Progresso™ black beans, rinsed, drained
1
can (11 oz) Green Giant™ SteamCrisp® whole kernel corn, drained
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Sprinkle chicken with salt. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
  • 2 Mix salsa, beans and corn in 3 1/2- to 5-quart slow cooker. Top with chicken.
  • 3 Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 4 Remove 4 chicken thighs and cool slightly. Shred 4 thighs to make about 2 cups; place shredded chicken in refrigerator or freezer container for Chicken Burritos (page 73). Cover and refrigerate chicken up to 4 days or freeze up to 4 months. To thaw frozen chicken, place container in refrigerator about 8 hours.
  • 5 Sprinkle remaining chicken thighs and vegetable mixture with cilantro to serve now.
  • 1 Sprinkle chicken with salt. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
  • 2 Mix salsa, beans and corn in 3 1/2- to 5-quart slow cooker. Top with chicken.
  • 3 Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 4 Remove 4 chicken thighs and cool slightly. Shred 4 thighs to make about 2 cups; place shredded chicken in refrigerator or freezer container for Chicken Burritos (page 73). Cover and refrigerate chicken up to 4 days or freeze up to 4 months. To thaw frozen chicken, place container in refrigerator about 8 hours.
  • 5 Sprinkle remaining chicken thighs and vegetable mixture with cilantro to serve now.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
175mg
175%;
Sodium
1560mg
1560%;
Total Carbohydrate
32g
32%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
66g
66%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
35%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.