CROCK POT RECIPE
1 to 1 1/2 lbs chicken thighs (large package at grocery store)
15 oz can whole kernel corn, drained
15 oz can drained black beans
4 oz mild chopped green chile pepper
1 cup chunky salsa
2 tablespoons taco seasoning
black pepper to taste
Rinse chicken and pat dry. Put legs 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 5 1/2 hours, or until chicken is tender. Serves 4
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