Mexajita Chicken - cooking recipe

Ingredients

3 tablespoons canola oil
4 chicken breasts, boneless, skinless, rinsed and patted dry
salt
pepper
2 (16 ounce) cans pinto beans, undrained (recommended -- Bush's)
2 (10 ounce) cans tomatoes, Mexican, diced (recommended -- Ro-tel)
1 tablespoon seasoning, fajita, low-sodium (recommended -- The Spice Hunter)

Preparation

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 topof the beans. Pour the tomatoes over th 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 tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until chicken is tender.