Chicken Corn and Tomato Crock Pot Dinner
Ingredients
- 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
Instructions
- 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.