| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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)
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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 16 g |
| Sugar | 5 g |
| Protein | 78 g |
| Cholesterol | 199 mg |
| Sodium | 1521 mg |
| Serving Size | 1 of 4 servings |
| Calories | 709 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 16 g |
| Sugar | 5 g |
| Protein | 78 g |
| Cholesterol | 199 mg |
| Sodium | 1521 mg |
Reviews
This was really good and quick and easy. I melted some cheese over it the last five minutes and served it over rice with avocado and sour cream.
This recipe is a winner!! It’s easy. Set it and forget it. I was worried the chicken would dry out, but at 4.5 hours in slow cooker, very moist! Served with cilantro lime rice. Everyone loved it!! ❤️
Easy and delicious! This was a huge hit with the family.
Too many cooking utensils so I followed the stove top/oven method using my large cast iron pan. Seared the chicken breasts, moved to the side and added the beans, placed chicken on top, added fajita seasoning, then poured one can Rotel and one can petite diced tomatoes (husband can’t eat too much spice and both drained to cut down on liquid based on other comments). Added cotija cheese the last few minutes and served with rice. We all loved it.
Very easy and great a hot summer day.
Very good a little soupy but drained a little liquid before cooking!
It was delicious. We’ve been eating the leftovers for days! I ended up cutting and shredding the chicken and served it as tacos with rice and avocado. It was very soupy though, so we just drained as we served!
I added a clove if garlic to the beans and the entire packet of fajita seasoning. It was okay, but I would not make it again. It came out VERY soupy even though I drained one can of beans.
Great dish, and maybe one of the easiest I have ever cooked. I cooked up Casa Mexicana’s Cilantro Rice Mix and put the bean/tomato mixture on top of a bed of rice. I used a slotted spoon for the bean/tomato mixture to avoid too much liquid on the dish and that did the trick. I topped that with a dollop of sour cream, put the chicken on top of that and then sprinkled it with a shredded mexican cheese mixture. I also served this with flour tortillas since this mixture makes for a great burrito filling – will be delicious lunch time leftovers tomorrow!