Borracho Chicken (Crock Pot)

By Mom2Rose on January 23, 2008

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Ingredients

    1. 32 ounces canned pinto beans, undrained
    2. 4 boneless skinless chicken breasts, rinsed and patted dry
    3. salt and pepper
    4. 2 (10 ounce) cans Mexican-style tomatoes
    5. 1/4 cup jose cuervo gold tequila
    6. 1 teaspoon salt-free fajita seasoning mix

Directions

  1. Place pinto beans in the bottom of a 5-qt slow cooker.
  2. Season chicken breasts with salt and pepper.
  3. Place in slow cooker on top of pinto beans.
  4. In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning; pour over chicken.
  5. Cover and cook on LOW setting for 3-4 hours.
 
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