Thursday, March 5, 2009

Slow Cooking Thursday - Mexajita Chicken

(For more SCT recipes visit our hostess Sandra)

I saw this recipe the other day on Semi-Homemade Cooking with Sandra Lee on the Food Network and knew it was something I wanted to try. I did change things up some as I am using what I have on hand. My alterations will be listed to the side of the original recipe.

Mexajita Chicken

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.

Remove chicken from skillet and place the in the slow cooker on top of the beans.

Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning.

Cover and cook on LOW setting for 3 to 4 hours.

Click HERE for printable recipe

P.S. This will also work well if one is on South Beach.


Sandra said...

Ooohh this looks like my kind of recipe, I'll have to try it :)

Jen said...

This looks so good! We have a lot of black beans to use and this would be perfect. Thank you for sharing.

Blessed Beyond said...

This sounds really yummy! And Chicken and mexican, two of my favorite! Looks like we will have to give it a try!
Hugs and Blessings,

Mimi said...

I <3 recipes like that. I will have to make this soon.

Jamie Stroupe said...

Yummy, I am with the others, this does sound really luscious. This will be on my list.


Anonymous said...

This sounds so good - I'll have to give it a try!

Pam : )

heidi @ ggip said...

That sounds really good.

Just a question though. Do you think pan searing it is worth the effort? I always wonder about that when doing crock pot recipes.

Evening Shade Morning Latte said...


"Do you think pan searing it is worth the effort?" Really, the only thing that I feel it does is to help reduce some of the crockpot cooking time. Had I not seared it first to give it a head start on cooking I think it would have needed to cook longer. So instead of 3-4 hours, it might have taken 5-7 depending on the heat of your cooker. So is it worth the my opinion..only if I want to hurry the dish along ~ yes. Otherwise, you can skip the extra step and dirty skillet. *grin*

Mrs. B, a very peculiar person said...

Yum ... this is one I'll have to try. But you know me, always trying to stretch our meat so, I'll most likely reduce the chicken breasts to 2 and cut it into strips. I'll bet a dollop of sour cream and a little sprinkle of cheese on top when serving would really compliment this dish.

As per Heidi's question about searing the meat ... I've personally found that it really isn't necessary. HOWEVER, when crock pot cooking, I've found that searing meats does add a little more flavor to the end product.

Jerralea said...

This does sound delicious! I do love beans and Mexican and chicken so it sounds perfect!

I think searing meat before putting it into the crockpot makes things much more flavorful. Just adding in my two cents :)