Chicken Fajita Chili

  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.