4 boneless skinless chicken breasts
Salt & pepper
1 red or green bell pepper, sliced
1/2 onion, sliced
1 garlic clove
2 (16oz.) can pinto beans, undrained
2 (15 oz.) cans diced tomatoes
1 T. fajita seasoning (or cayenne, chili powder, garlic powder, cumin)
Directions
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 in the slow cooker on top of the beans, peppers & onion. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on LOW setting for 3 to 4 hours. Serve chicken with rice & Queso Sauce. *Recipe adapted from Sandra Lee on Food Network
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