Borracho Chicken (Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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Sandra Lee's Semi Homemade Slow cooker Cookbook # 3 Ingredients:
32 ounces canned pinto beans, undrained |
4 boneless skinless chicken breasts, rinsed and patted dry |
salt and pepper |
2 (10 ounce) cans mexican-style tomatoes |
1/4 cup jose cuervo gold tequila |
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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