Slow-Cooker Salsa Chicken

  • Prep 10 min
  • Total 9 hr 10 min
  • Ingredients 7
  • Servings 4
Slow-Cooker Salsa Chicken

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) whole kernel corn, drained
2
tablespoons chopped fresh cilantro

Steps

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

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
8g
38%
Trans Fat
1/2g
Cholesterol
175mg
58%
Sodium
1560mg
65%
Potassium
710mg
20%
Total Carbohydrate
32g
11%
Dietary Fiber
6g
23%
Sugars
3g
Protein
66g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved