Slow-cooker fried chicken breasts with Mexajita beans

Ingredients:

• 3 tablespoons of vegetable oil
• 4 pieces of chicken breast fillet, rinsed and patted dry
• 2 cans (16 oz. each) pinto beans, with liquid
• 2 cans (280g each) Mexican-style tomatoes, diced
• 1 tbsp. fajita seasonings low salt

Preparation:

1. In a large skillet, heat vegetable oil over medium-high heat.
2. Season the chicken breasts with pepper and salt. Place them in the pan and fry for about 2 minutes on each side.
3. Place beans in the bottom of a 5-quart slow cooker.
4. Remove the chicken breasts from the skillet and place them in the slow cooker on top of the beans. Top with tomatoes and sprinkle with fajita seasoning. Cover and cook on low for 3-4 hours.
5. Oven cooking instructions: Preheat oven to 350°F (175°C). Heat vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with pepper and salt. Place them in the skillet and sear for about 2 minutes on each side. Spread the beans in the bottom of a 9 x 13-inch (22 x 32 cm) baking dish. In a medium bowl, combine the diced tomatoes and fajita seasoning. Transfer the chicken to the baking dish, placing it on top of the beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes, or until the chicken is cooked through.