Melissa’s Borracho Chicken

28 Jan

Borracho Chicken

2 cans pinto beans

4 boneless skinless chicken breasts, rinsed and patted dry

salt & pepper

2 cans (10 ounces each) Mexican diced tomatoes, Ro-Tel

1/4 cup gold tequila

1 tablespoon salt-free fajita seasoning

1. Place pinto beans in bottom of a 5-quart slow cooker.

2. Season chicken breasts with salt & pepper. Place in slow cooker on top of pinto beans.

3. In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning. Pour over chicken.

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

(Goes great with Spanish rice)

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