Lunch: Slow-Cooker Salsa Chicken

Slow cook and savor. Corn and black beans add fiber to this south-of-the-border slow-cooker meal.

Ingredients

12 boneless, skinless chicken thighs (about 2 1/2 pounds)
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, rinsed, drained
1 can (11 oz) whole kernel corn, drained
2 tablespoons chopped fresh cilantro

Instructions

Sprinkle chicken with salt. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
Mix salsa, beans and corn in 3 1/2- to 5-quart slow cooker. Top with chicken.
Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove 4 chicken thighs and cool slightly. Shred 4 thighs to make about 2 cups; place shredded chicken in refrigerator or freezer container for Chicken Burritos (page 73). Cover and refrigerate chicken up to 4 days or freeze up to 4 months. To thaw frozen chicken, place container in refrigerator about 8 hours.
Sprinkle remaining chicken thighs and vegetable mixture with cilantro to serve now.

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