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10 minutes
7 hours 10 minutes
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup thick & chunky salsa
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (11 ounces) whole kernel sweet corn, drained
- 2 tablespoons chopped fresh cilantro
- Season chicken generously with salt. Heat oil in a 12-inch skillet over medium-high heat. Sear chicken in the hot oil for about 4 minutes, flipping once, until golden brown.
- Combine salsa, beans, and corn in a 3 1/2- to 5-quart slow cooker, then add the chicken on top.
- Slow cook on low heat for 7 to 9 hours until the chicken's juices run clear when the thickest part is cut (180°F).
- Garnish chicken thighs and vegetable mixture with fresh cilantro.
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