Slow-Cooker Salsa Chicken

Slow-Cooker Salsa Chicken

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

Prep Time

10

Minutes

Total Time

7:10

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can also Green Giant® SteamCrisp® Mexicorn® with red and green pepper to add extra color.
Special Touch
Serve the chicken with extra salsa or other condiments, such as sour cream or guacamole, then sprinkle with cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 4g,),
  • Cholesterol 85mg;
  • Sodium 940mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 6g,
  • Protein 36g;
Percent Daily Value*:
    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.