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Slow-Cooker Salsa Chicken

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Slow-Cooker Salsa Chicken
  • Prep 10 min
  • Total 7 hr 10 min
  • Servings 4
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Here's a chicken dinner to celebrate! Turn leftovers into burritos by adding a few extras.
Updated Nov 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve the chicken with extra salsa or other condiments, such as sour cream or guacamole, then sprinkle with cilantro.

Nutrition

360 Calories, 13g Total Fat, 36g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
115
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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