Slow Cooker Tajín Chicken and Peppers

By Sarah DiGregorio

Published April 24, 2025

  • 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(1,795)
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 monosaturated 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
1,795 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.

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.

Bonnie

I had three bone-in skin-on thighs in the freezer. Thawed them, easily removed skin, put everything in instant pot for 45 minutes and took the bones out before serving. We added diced avocado on top on the queso fresco. Yum

Marilyn

As I cook for one, I was glad to see in the comments that this freezes well. I wish this site would tell us which recipes freeze well. I can often figure it out, but not always. LISTEN UP, NYT COOKING!

MrsMillspaugh

I didn’t have high hopes for this because the recipe is so simple - I couldn’t have been more wrong! The Tajin is absolutely delicious and even after all that time in the slow cooker it still shines through. Made just as directed except I added a shallot sliced thinly because I needed to use it up. (I also used the garlic called for in the recipe.) It was absolutely delicious and the reward was especially great considering how easy it was to make. It was even better the next day ! This is definitely going into heavy rotation in our house - thanks for another great recipe.

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