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