Slow-Cooker Tajín Chicken and Peppers

By Sarah DiGregorio

Updated August 24, 2026

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
About 4 hours
Prep Time
5 minutes
Cook Time
4 hours
Rating
5(2,130)
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

  • 1 ½ to 2 pounds boneless, skinless chicken thighs

  • 2 (15-ounce) cans pinto beans, rinsed

  • 3 (4-ounce) cans hot or mild chopped green chiles (not drained)

  • 1 bell pepper, sliced into ¼-inch wide strips

  • 4 garlic cloves, minced

  • 2 tablespoons Tajín seasoning, plus more for serving

  • 2 tablespoons canola oil 

  • 1 teaspoon onion powder 

  • ½ teaspoon 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)

62 grams carbs; 197 milligrams cholesterol; 704 calories; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 15 grams fiber; 1324 milligrams sodium; 59 grams protein; 3 grams sugar

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
2,130 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.

julia

@Tanya I made this on the stovetop in a Dutch oven. I added 1 cup of chicken broth, brought everything to a boil, covered, and moved the pot to my smallest burner. Stirred about every 30 minutes and cooked for a total of around two hours.

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.

Sarah H

Not as easy as salsa chicken, but pretty darn easy and quick to throw together. Pulled out and chopped up the chicken and threw that into a tortilla with the red peppers, and then ate the bean soup on the side as a kind of charro bean. Great! I have a 10-in-1 cooker so I used sauté mode after cooking to reduce the juices a bit for leftovers to just eat the dish on its own or turn into a burrito. I don’t find this dish to be too salty at all (I used diamond kosher salt). However it is just overall very sour, though not in an unpleasant way. I’d like to figure out a way to balance that flavor a bit next time…

Steve

I’ve made this a few times and it’s a hit! Scaled it up by 1.5 too and still great. I like adding 1-2 minced jalapeños too.

Eric P

I have made this several times now, using black beams instead of pintos.It has become a solid family favorite!

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