Monday, February 15, 2010

Slow Cooker Salsa Chicken

This recipe is from Betty Crocker. My kids love this dish when we use tortillas and they assemble their own creations.


8 boneless skinless chicken thighs (or 4 boneless breasts)
1 tsp. salt
1 tbsp. vegetable oil
1/2 - 1 c. salsa
1 can (15 oz.) black beans, drained and rinsed
1 can (11 oz.) whole kernel sweet corn, drained
2 tbsp. chopped fresh cilantro


Sprinkle chicken with salt. In a skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown. In a slow cooker, mix salsa, beans and corn. Top with chicken. (Tip: Use slow cooker plastic liners for easy clean up.)

Cover and cook on low heat setting approximately 5 hours or until juice of chicken is clear when center of thickest part is cut (180 degrees F).

Sprinkle chicken thighs and vegetable mixture with cilantro.

Serve as is, over rice or in tortillas with your favorite toppings.

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