3 Tblsp canola oil
4 boneless skinless chicken breast, rinsed and patted dry
Salt & pepper to taste
2 (16-oz) cans pinto beans, undrained (I used black beans)
2 (10-oz) cans diced tomatoes w/ chilies
1 Tblsp fajita seasoning (I used taco seasoning)
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 beans in the bottom of a 5-quart slow cooker.
Cover and cook on LOW setting for 3 to 4 hours.
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