Slow Cooker Salsa Chicken
Here*s a chicken dinner to celebrate! Turn leftovers into burritos by
adding a few extras.
Prep Time:10 min
Start to Finish:7 hr 10 min
Makes:4 servings
8boneless skinless chicken thighs1teaspoon salt1tablespoon vegetable
oil1/2cup Old El Paso® Thick *n Chunky salsa1can (15 oz) Progresso®
black beans, drained, rinsed1can (11 ounces) Green Giant® Niblets®
whole kernel sweet corn, drained2tablespoons chopped fresh cilantro
1.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.2.In 3 1/2- to 5-quart slow cooker, mix salsa, beans and
corn. Top with chicken.3.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).4.Sprinkle chicken thighs and vegetable mixture with
cilantro.
Nutrition Information
1 Serving: Calories 360 ( Calories from Fat 115); Total Fat 13g
(Saturated Fat 4g, Trans Fat ncg); Cholesterol 85mg; Sodium 940mg;
Total Carbohydrate 30 g (Dietary Fiber 6g, Sugars ncg); Protein
36g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%;
Iron 26% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4
Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
SubstitutionYou can also Green Giant® Mexicorn® with red and green
pepper to add extra color.Special TouchServe the chicken with extra
salsa or other condiments, such as sour cream or guacamole, then
sprinkle with cilantro
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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