Dinner
Slow Cooker Salsa Chicken
Description
This Slow-Cooker Salsa Chicken is packed with tasty Tex-Mex flavors. Talk about a chicken dinner fit for a fiesta! The best part? It takes a mere 10 minutes to prep your slow-cooker chicken and salsa. Turn leftovers into burritos by adding a few extras.
Ingredients:
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup thick & 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
Directions:
- 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.
