Ingredients
6
boneless skinless chicken breasts (about 2 1/2 lb)
1
bag (11.8 oz) frozen honey roasted sweet corn, thawed
3/4
cup tomatillo salsa or salsa verde
Chopped fresh cilantro
Preparation
Spray 5- to 6-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
Scatter thawed corn over top of chicken; pour salsa over all. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Use slotted spoon to remove chicken, salsa and corn from slow cooker. Serve chicken topped with corn salsa mixture. Sprinkle with cilantro.
