Salsa Chicken

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

Ingredients

1
tablespoon oil
12
boneless skinless chicken thighs (about 2 1/2 lb.)
1
teaspoon salt
1/2
cup chunky-style salsa
1
(15-oz.) can black beans, drained, rinsed
1
(11-oz.) can vacuum-packed whole kernel corn, drained
2
tablespoons chopped fresh cilantro

Directions

  1. 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. 2 In 3 1/2- to 5-quart slow cooker, combine salsa, beans and corn; mix well. Top with chicken.
  3. 3 Cover; cook on low setting for 7 to 9 hours. Sprinkle chicken and vegetables with cilantro before serving.

Notes

Notes

Tips

Nutrition Information

Recipe Step Photos

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