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.