Crockpot Salsa Chicken

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) Green Giant® Niblets® whole kernel sweet corn, drained

Preparation

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. This step is cosmetic and can be skipped if you don't care what your chicken looks like.

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).

-- JMagGuthrie - 31 Jan 2011