|8||boneless skinless chicken thighs|
|1||tablespoon vegetable oil|
|1/2||cup Thick ‘n Chunky salsa|
|1||can (15 oz) black beans, drained, rinsed|
|1||can (11 ounces) whole kernel sweet corn, drained|
|2||tablespoons chopped fresh cilantro|
- 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.