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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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( 92 Ratings)

92 Ratings

5 Stars 38%

4 Stars 37%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 32 )

112db592-617f-4a09-a48b-9c435b180844

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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

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1 - 3 of 32 Reviews View All

Posted 10/9/2012 4:42:03 PM REPORT ABUSE gardenmomma said:

Rating:

This is a great recipe - I added instant brown rice last 15 minutes with some chicken broth Wow what a great meal so tasty and chicken was so tender. More like shredded chicken though not as pictured when all done. That's ok though because taste was great. Next time I might add 1 cup of salsa vs. 1/2 cup. Also I cooked it 2 hours on high then reduced to low for 3 more hours and it was not dry at all (extra broth probaby helped). Will do again and again!

This reply was: Helpful Inspiring

Posted 10/7/2012 9:42:50 PM REPORT ABUSE EmRN said:

Rating:

Quick, easy, & delicious!

This reply was: Helpful Inspiring

Posted 9/27/2012 2:39:22 PM REPORT ABUSE senorac said:

Rating:

I have made this same recipebefore it appeared here. You can also do it in foil for an hour with the black beans and salsa. When you are getting ready to serve it, sprinkle it with shredded cheddar and dice some fresh tomatoes and avocado and serve on the side. Then put a spoon full of sour cream on top. Yuuuuummmmmy.

This reply was: Helpful Inspiring