What you need:

  • 1 lb boneless skinless chicken thighs
  • 14.5 oz can diced tomatoes, undrained
  • 1 c frozen corn, thawed
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 T olive oil
  • 1/4 t dried marjoram

What you do:

  • Heat oil in a large skillet.  Add chicken thighs and cook over med
    high heat for a couple minutes per side.
  • In a 3.5 quart or larger crock pot, add corn, green pepper, onion
    and marjoram.  Top with chicken thighs.  Pour tomatoes over
    chicken.  Cook, covered, for 6-7 hours on low.
Bookmark and Share
Easy Breezy Recipes
Chicken Corn and Tomato Crock Pot
Dinner

Chicken Corn and Tomato Crock Pot Dinner