Slow-Cooker Salsa Chicken

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

  • Prep Time 10 min
  • Total Time 7 hr 10 min
  • Servings 4

Ingredients

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™ SteamCrisp® 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.

Expert Tips

You can also Green Giant® SteamCrisp® 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
115),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
),
Cholesterol
85mg
85%;
Sodium
940mg
940%;
Total Carbohydrate
30g
30%
(Dietary Fiber
6g
6%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
8%;
Iron
26%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.