Sunday, August 22, 2010

Salsa Chicken

This recipe is super easy, and made with stuff you most likely have in your kitchen already! It tastes great too, and you can turn them into burritos the next day (which I will be doing tomorrow), that are sure to be delicious!
Salsa Chicken

  • 12 boneless, skinless chicken thighs (about 2 1/2 pounds)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup thick and chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2 tablespoons chopped fresh cilantro
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.

Mix salsa, beans and corn in 3 1/2-5 quart slow cooker. Top with chicken.

Cover and cook on low heat setting 7-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Sprinkle chicken and vegetables with cilantro.
















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