Borracho Chicken (Crock Pot) - cooking recipe

Ingredients

32 ounces canned pinto beans, undrained
4 boneless skinless chicken breasts, rinsed and patted dry
salt and pepper
2 (10 ounce) cans Mexican-style tomatoes
1/4 cup jose cuervo gold tequila
1 teaspoon salt-free fajita seasoning mix

Preparation

Place pinto beans in the bottom of a 5-qt slow cooker.
Season chicken breasts with salt and pepper.
Place in slow cooker on top of pinto beans.
In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning; pour over chicken.
Cover and cook on LOW setting for 3-4 hours.