This is so easy and yummy! It is also pretty healthy! I sometimes serve it over a bed of jasmine rice! (I'm Indian, I like rice with everything- LOL)
MeXiCaLi Chicken
Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
Place pinto beans in the bottom of a 5-quart slow cooker.
Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
Credit: Sandra Lee Semi Homemade
MeXiCaLi Chicken
- 3 tablespoons canola oil
- 4 boneless skinless chicken breast, rinsed and patted dry
- Salt and pepper
- 2 (16-ounce) cans pinto beans, undrained
- 2 (10-ounce) cans Mexican diced tomatoes ( Ro'Tel)
- 1 tablespoon low-sodium fajita seasoning
Directions
Heat the oil in a large skillet over medium-high heatSeason chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
Place pinto beans in the bottom of a 5-quart slow cooker.
Remove chicken from skillet and place the in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours.
Credit: Sandra Lee Semi Homemade
sounds yummy! and you have been tagged at my blog!
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