Slow Cooker Tajín Chicken and Peppers

By Sarah DiGregorio

Published April 25, 2025

Slow Cooker Tajín Chicken and Peppers
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
About 4 hours
Prep Time
5 minutes
Cook Time
4 hours
Rating
5(557)
Comments
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This easy braise is generously spiked with Tajín, the chile-lime salt that is often sprinkled on fresh fruit but can also be used as a punchy, one-stop seasoning for grilled chicken and salads. You can eat the stew in bowls, with tortilla chips on the side, or on top of rice, or use a slotted spoon to tuck it into tortillas for tacos, burritos or enchiladas. Mild or hot cans of roasted, chopped green chiles are usually stocked near the canned chipotles and pickled jalapeños, and are a versatile pantry item to have on hand.

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Ingredients

Yield:4 servings
  • 1½ to 2pounds boneless, skinless chicken thighs
  • 2(15-ounce) cans pinto beans, rinsed
  • 3(4-ounce) cans hot or mild chopped green chiles (not drained)
  • 1bell pepper, sliced into ¼-inch wide strips
  • 4garlic cloves, minced
  • 2tablespoons Tajín seasoning, plus more for serving
  • 2tablespoons canola oil 
  • 1teaspoon onion powder 
  • ½teaspoon ground cumin
  • Kosher salt (such as Diamond Crystal)
  • Crumbled queso fresco, for serving 
  • Rice, tortillas or tortilla chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

704 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 62 grams carbohydrates; 15 grams dietary fiber; 3 grams sugars; 59 grams protein; 1324 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the chicken, beans, green chiles, bell pepper, garlic, Tajín, oil, onion powder and cumin in a 6- to 8-quart slow cooker. Season with 1½ teaspoons salt. Cook on low until the chicken is tender and the pepper is soft, 4 hours.

  2. Step 2

    Break the chicken into large chunks using two forks. Serve topped with queso fresco and more Tajin to taste.

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Ratings

5 out of 5
557 user ratings
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Comments

Progreso Dave

Not sure if you can get it Up North, but in Mexico we have a Reduced Salt variety of Tajin that gives you more control. Look for a pale blue cap.

Amanda

We made this as written, except cooked in a pressure cooker for 45m. It was very good, and super easy. Will make it again, maybe adding some hominy.

Eileen

@Progreso Dave I bought some recently in a Foodtown grocery in Washington Heights, a predominantly Dominican community in northern Manhattan. I love it.

Scott N.

A wonderful combination of fantastic flavor and absolute ease of preparation.

STPSquirrel

Really lovely dish. Our modifications have been to use fajita seasoning in place of tajin and shredded chihuahua cheese instead of queso fresco. We add just a little chicken broth (e.g., 1/4 cup) but the ingredients as directed really do release liquid. We just like the extra wet flavor for the leftovers to sit it. Will make this again and again. It's a solid recipe.

Tish

Made as is, served over rice with cilantro, the cheese and some small tomatoes and tortilla chips. Soooo yummy! Definitely will make this again, regularly! Didn't find it too salty with the added salt and regular Tajin.

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