You can buy individual thighs, but these are normally small. Buy quarters and cut the thighs from the legs and you have much larger thighs. Pull the skin off and use the edge of the knife to remove the excess fat.
Sweet corn, fresh is preferred and this would be about 3 ears worth of corn, next choice would be frozen. If you want to use canned corn, look for a can from 12 to 15 ounces and drain the corn as well.
Black beans, cook these from dry beans for cost savings. If you want to use canned beans, look for a 15 oz can, and drain this as well.
Add the corn, beans, chilis, salsa, taco seasoning in the slow cooker and mix well.
Salt and pepper the thighs on both sides and add to the slow cooker, stir a bit to coat the chicken.
Cover and cook on Low setting for 5 to 7 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C. Serve over hot rice and a salad on the side.