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Recipe: Mexajita Chicken

March 25, 2009

Our first recipe to share and it’s a super simple one. We got this from Sandra Lee. She’s one of our favorite TV cooks, mostly because her style of cooking meshes very nicely with ours. We like quick and we like easy. That may be why this appealed to us. It’s a total of four ingredients — chicken, pinto beans, diced tomatoes with chiles, and one packet of fajita seasoning. The only piece of kitchen equipment you need is a slow cooker.

What could be better than some chicken and beans for a low-cal meal? We tried this for the first time a couple of weeks ago and liked it so much that it made a return appearance pretty quickly.

It was my job to prep it. I did it at lunch and it took about five minutes. The results are great. The chicken comes out tender and the beans get a little kick from the chiles in the tomatoes. The recipe is called Mexajita Chicken officially, but there isn’t anything overly Mexajita about it the way we make it, axing the peppers. That’s why when we talk about it we just call it chicken with pinto beans.

INGREDIENTS
2 cans pinto beans
2 cans diced tomatoes with chiles
1 package boneless, skinless chicken breasts
1 package fajita seasoning

DIRECTIONS
Place the beans in the bottom of the slow cooker. Include the juice.
Place the chicken breasts, with fat trimmed, on top of the beans.
Sprinkle fajita seasoning on top of chicken. We use the entire packet but use however much you want.
Pour diced tomatoes on top of chicken. Include the juice here, too. The chicken needs it to remain tender.

Set slow cooker on high and cook 6 hours.

*A NOTE: The recipe from Food Network shows the chicken being seared in a skillet before going in the crock pot. That’s just for color. We have never done that and the dish turned out well.

**ANOTHER NOTE: We didn’t include specific sizes on the cans of beans and tomatoes needed. We have used both the large and small cans in this and it was great both times.

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