Slow Cooker Chicken Thighs, Tex-Mex Style

southernfood.about.com

Cole

1 to 1 ½ 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

¼ teaspoon ground black pepper

Directions at southernfood.about.com

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