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.
Mix salsa, beans and corn in 3 1/2- to 5-quart slow cooker. Top with chicken.
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.
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.
Sprinkle remaining chicken thighs and vegetable mixture with cilantro to serve now.