Slow-Cooker Salsa Chicken


  • 12 boneless, skinless chicken thighs (about 2 1/2 pounds)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 can (15 oz) Progresso™ black beans, rinsed, drained
  • 1 can (11 oz) Green Giant™ SteamCrisp® whole kernel corn, drained
  • 2 tablespoons chopped fresh cilantro


  1. Sprinkle chicken with salt. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
  2. Mix salsa, beans and corn in 3 1/2- to 5-quart slow cooker. Top with chicken.
  3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  4. Remove 4 chicken thighs and cool slightly. Shred 4 thighs to make about 2 cups; place shredded chicken in refrigerator or freezer container for Chicken Burritos (page 73). Cover and refrigerate chicken up to 4 days or freeze up to 4 months. To thaw frozen chicken, place container in refrigerator about 8 hours.
  5. Sprinkle remaining chicken thighs and vegetable mixture with cilantro to serve now.