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Slow-Cooker Salsa Chicken

slow-cooker salsa chicken Entree Mexican
Slow-Cooker Salsa Chicken
  • Prep 10 min
  • Total 7 hr 10 min
  • Servings 4

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

Updated November 2, 2016

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) whole kernel sweet corn, drained
  • 2
    tablespoons chopped fresh cilantro

Steps

  • 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.

  • Serve the chicken with extra salsa or other condiments, such as sour cream or guacamole, then sprinkle with cilantro.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
115
% Daily Value
Total Fat
13g
0%
Saturated Fat
4g
0%
Cholesterol
85mg
0%
Sodium
940mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
6g
0%
Protein
36g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
26%
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;
*Percent Daily Values are based on a 2,000 calorie diet.

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