Salsa Chicken

12 Boneless, Skinless Chicken thighs (about 2 1/2 pounds)
1t. Salt
1Tb oil
1/2c. Salsa
1-15 oz can Black Beans, rinsed and drained
1-11 oz can whole kernel corn, drained
2Tb. Chopped fresh cilantro

Sprinkle chicken with salt and brown in a skillet. Mix salsa, Beans and corn in 3 1/2- 5 quart crock pot. Top with chicken. Cover and cook on low for 7-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cilantro and serve