Slow-Cooker Mexajita Chicken

All you need are four ingredients (not counting salt, pepper and cooking oil!) for this easy chicken dinner that gets Mexican-inspired flavors from fajita seasoning. Instructions below are for either slow cooker or oven. Thank you Food Network

 

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 e.g. Ro'Tel 
1 tablespoon low-sodium fajita seasoning 

• 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 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. 

Stovetop 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.