Salsa chicken

8 boneless skinless chicken thighs
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup Old El Paso Thick 'n Chunky salsa
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 ounces) Green Giant Niblets whole kernel sweet corn, drained
2 tablespoons chopped fresh cilantro


Directions:

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.


Substitution
You can also Green Giant Mexicorn with red and green pepper to add extra color.
Special Touch
Serve the chicken with extra salsa or other condiments, such as sour cream or guacamole, then sprinkle with cilantro