MiladyB

Slow Cooker Salsa Chicken

Prep Time:10 min
Start to Finish:7 hr 10 min
Makes:4 servings

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


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.




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Nutrition Information


1 Serving: Calories 360 (Calories from Fat 115); Total Fat 13g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 85mg; Sodium 940mg; Total Carbohydrate 30g (Dietary Fiber 6g, Sugars ncg); Protein 36g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 26% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote