INGREDIENTS

• 1 to 1 1/2 pounds boneless chicken thighs
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, drained
• 1 can (4 ounces) mild chopped green chile pepper
• 1 cup chunky salsa
• 1 tablespoon taco seasoning
• 1/4 teaspoon ground black pepper

PREPARATION

1. Remove excess fat from the chicken thighs and put them in the slow cooker along with the corn, beans, chile peppers, salsa, taco seasoning, and pepper. Stir to blend ingredients. Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until chicken is tender. Serves 4.