| 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) Green Giant® Niblets® whole kernel sweet corn, drained |
| 2 | tablespoons chopped fresh cilantro |
| 1. | 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. |
| 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 (180°F). |
| 4. | Sprinkle chicken thighs and vegetable mixture with cilantro. |
|
| You can also Green Giant® Mexicorn® with red and green pepper to add extra color. |
|
| Serve the chicken with extra salsa or other condiments, such as sour cream or guacamole, then sprinkle with cilantro. |
Nutrition Information:
360 ( 115); 13g ( 4g, ncg); 85mg; 940mg; 30g ( 6g, ncg); 36g 4%; 6%; 8%; 26% 2 ; 0 ; 0 ; 4 nc