Salsa Chicken

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.

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.

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.