Ingredients
1
tablespoon vegetable oil
1
package (20 oz) bone-in chicken thighs, skin removed (4 thighs)
1
cup Old El Paso™ salsa (from 16-oz jar)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup frozen sweet corn (from 12-oz bag)
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
teaspoons chile powder
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken thighs; cook 6 to 7 minutes, turning once, until brown.
Meanwhile, in 3 1/2- to 4-quart slow cooker, stir salsa, beans, frozen corn, green chiles and chili powder until well mixed. Top with chicken thighs.
Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir before serving.
