Slow-Cooker Salsa Chicken

(1)
  1 reviews
  • 10 min prep time
  • 9 hr 10 min total time
  • 7 ingredients
  • 4 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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