2 Lb Boneless Skinless Chicken 28 Ounce Diced Tomatoes
1 Tbl Fajita Seasoning**** 16 Oz Frozen Peppers
1/2 Tsp Cumin 16 Ounce Pineapple Chunks
2 Clove Garlic, Minced 16 Ounce Pinto Beans
1 Tbl Chili Powder
****You may used store purchased Fajita seasoning OR make your own - recipe is included with the Chicken and Pineapple Fajita recipe on this blog - 9/2/2010.****
Cut chicken into 1 inch cubes. Add to a bowl and toss with Fajita seasoning, Cumin, Garlic and chili powder. Cook in a hot skillet until brown on all sides. Transfer to a 4 quart slow cooker. Add undrained tomatoes, frozen peppers, pineapple, and beans. Cover and cook on low for 4 to 5 hours or high for 2 to 2.5 hours.
Can be served with cheese, sour cream and/or crushed tortilla chips.