Here's a chicken dinner to celebrate! Turn leftovers into burritos by adding a few extras.
boneless skinless chicken thighs
tablespoon vegetable oil
cup Old El Paso™ Thick 'n Chunky salsa
can (15 oz) Progresso™ black beans, drained, rinsed
can (11 ounces) Green Giant™ SteamCrisp® Niblets® whole kernel sweet corn, drained
tablespoons chopped fresh cilantro
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.