Slow Cooker Salsa Chicken Recipe!

posted in Recipes on 9/4/2015

Here's a chicken dinner to celebrate! Turn leftovers into burritos by adding a few extras.

Preparation Time 10 min Total Time 7 hr 10 min Recipe Makes 4 servings

8 boneless skinless chicken thighs 1/8 tsp (.5 mL) salt 1 tbsp (15 mL) vegetable oil 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa 1 can (19 FL oz/540 mL) black beans, drained, rinsed 1 can (12 oz/341 mL) Green Giant *Niblets* Whole Kernel Corn, drained 2 tbsp (25 mL) chopped fresh cilantro

Instructions 1.Sprinkle chicken with salt. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown. 2.In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken. 3.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 (180ºF). 4.Sprinkle chicken thighs and vegetable mixture with cilantro.