Salsa Chicken

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tablespoon oil

boneless skinless chicken thighs (about 2 1/2 lb.)

teaspoon salt

1/2

cup chunky-style salsa

(15-oz.) can black beans, drained, rinsed

(11-oz.) can vacuum-packed whole kernel corn, drained

tablespoons chopped fresh cilantro

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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.

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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.

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Nutrition Information

2 Starch; 2 Other Carbohydrate; 6 Very Lean Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.