Betty Crocker'S Slow Cooker Salsa Chicken - cooking recipe

Ingredients

8 boneless skinless chicken thighs
1 teaspoon salt
1 tablespoon vegetable oil
1/2 old el paso thick & chunky salsa
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can whole corn, drained
2 tablespoons fresh cilantro, chopped

Preparation

Sprinkle chicken with salt. In a 12 inch skillet heat oil over med-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
In a 3 1/2-5 quart slow cooker, mix salsa, beans and corn. Top with chicken.
Cover and cook on low for 7-9 hours or until the juice of the chicken is clear when center of the thickest part is cut (180 degrees).
Sprinkle chicken and vegetable mixture with cilantro.