Slow Cooker Fajita Chicken with Mexican Rice and Refried Beans

Steps

1. Trim the chicken breast of any excess fat or skin.
2. Place the chicken in a shallow bowl or flex and seal bag. If using two breasts, cut one in half to help it thaw faster.
3. Add olive oil and Mexican seasoning (fajita blend) to the chicken.
4. Massage the spices into the chicken and set it in the refrigerator for at least 1 hour (or overnight for better flavor).
5. Place the seasoned chicken in a slow cooker on low.
6. If using fresh peppers and onions, slice them and place them in the bottom of the slow cooker before adding the chicken. If using frozen vegetables, skip this step.
7. Set the slow cooker to high and cook for 3 to 4 hours.
8. After about 2 to 3 hours, check the chicken; if it is cooked through, shred it with two forks.
9. Add the frozen peppers and onions to the slow cooker along with the shredded chicken. Set the slow cooker back on low and let it continue cooking for about an hour and a half until heated through.
10. In a separate small crock pot or slow cooker, pour in one can of refried beans.
11. Stir in a little bit of salsa to prevent drying out.
12. Add pieces of fresh jalapeño to the refried beans and mix well. Cover and cook on high until heated through, then turn down to low.
13. In another small crock pot or slow cooker, dissolve 1/4 teaspoon of chicken bouillon in 1/4 cup of boiling water.
14. Add half a can of Rotel tomatoes (juice and all) and the dissolved bouillon mixture to this pot.
15. Stir in frozen peppers and onions, homemade salsa, onion powder, garlic powder, chili powder, and cumin.
16. Cover and cook on high for 30 minutes to an hour to allow the vegetables to thaw and heat through.
17. About 30 minutes before serving, add 1/2 cup of minute rice to this pot. Stir it in well, ensuring the rice is covered with liquid.
18. Stir in another 1/8 teaspoon (totaling 1/4 tsp) of tomato bouillon into the rice mixture.
19. Continue cooking on low until all components are finished and heated through.