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5 minutes
3 hours 35 minutes
- 6 boneless skinless chicken breasts (about 2 1/2 lb)
- 1 bag (11.8 oz) frozen honey roasted sweet corn, thawed
- 3/4 cup tomatillo salsa or salsa verde
- Chopped fresh cilantro
- Grease a 5- to 6-quart oval slow cooker with cooking spray and add the chicken.
- Sprinkle thawed corn over the chicken and then generously pour salsa on top. Cover the dish and let it cook on the Low heat setting for 3 1/2 to 4 hours, or until the chicken's juices run clear when the thickest part is cut (reaching at least 165°F).
- With a slotted spoon, transfer the chicken, salsa, and corn from the slow cooker. Serve the chicken topped with the corn salsa mixture and sprinkle with cilantro before serving.
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