Ingredients

The following ingredients have 4 Servings
  • 8 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 ounces) whole kernel sweet corn, drained
  • 2 tablespoons chopped fresh cilantro

Instruction

  • Sprinkle chicken with salt. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
  • In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken.
  • Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is clear when center of thickest part is cut (180°F).
  • Sprinkle chicken thighs and vegetable mixture with cilantro.