- 3 tablespoons canola oil
- 4 boneless skinless chicken breast, rinsed and patted dry
- Salt and pepper
- 2 (16-ounce) cans pinto beans, undrained (recommended: Bush's)
- 2 (10-ounce) cans Mexican diced tomatoes (recommended: Ro'Tel)
- 1 tablespoon low-sodium fajita seasoning (recommended: The Spice Hunter)
DirectionsWatch how to make this recipe
Heat the oil in a large skillet over medium-high heat
Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.
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.Stove top instructions:
Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat. 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 9 by 13-inch baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.
Recipe courtesy of Sandra Lee