This Mexajita chicken recipe is easy to make and convenient to prepare. You just put everything in your slow cooker and allow the flavors to fuse together. While you’re doing your other responsibilities, the slow cooker is doing its job of creating that amazing warm meal for you and your family to share. You might even have time to prepare a few side dishes for this recipe. My husband usually eats this with rice, while I make a homemade crusty bread to pair with this. It’s up for you to decide how you want to enjoy this.
Check out what our friends from Food Network have to say about this recipe:
“This turned out great! Very quick, easy, and so versatile! I served it over rice and topped it with sour cream and cheese.”
That’s one of the best ways on how to enjoy this. I have a feeling you and your family will love this. Don’t hesitate to try this one now in your kitchen.
Ingredients
Instructions
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.
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.
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Quick Tip: If you find it a little soupy, drain the beans next time.
Thanks again to Food Network for this amazing recipe.
