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Slow-Cooker Salsa Chicken

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

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

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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