8 - boneless skinless chicken thighs
1 - teaspoon salt
1 - Tablespoon vegetable oil
1/2 - cup Thick & Chunky salsa
1 - can (15 ounces) beans, rinsed and drained
1 - can (11 ounces) whole kernel sweet corn, drained
2 - Tablespoons chopped fresh cilantro

• 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.
  
• In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. 
• Top with chicken.
  
• 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).
  
• Sprinkle chicken thighs and vegetable mixture with cilantro.