SLOW-COOKER SALSA CHICKEN

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Slow-Cooker Salsa Chicken image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h10m

Yield 4

Number Of Ingredients 7

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:

  • 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.
  • In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken.
  • 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).
  • Sprinkle chicken thighs and vegetable mixture with cilantro.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 85 mg, Fiber 6 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 940 mg

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