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(321)
Comments
Read comments

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.

Ratings

5 out of 5
321 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.

Matthew

We added half a lime and some cilantro to our bowls because the dish just tasted a little off with a strong citrus flavor even though we didn’t add any citrus besides the Tajín. I would not make these again but the lime and cilantro helped. Also, the chips did not add anything to the dish but more salt.

david L

Easy, fast, delicious. Also froze/unfroze well. This will be a regular in the make ahead lunch rotation.

Lauren L

Used black beans and chicken breasts and came out amazing! I agree it was a touch on the salty side - but if you thin it with a little low sodium chicken broth it makes an amazing soup. But man low effort high reward!!

Kate

This was an easy ‘throw together meal’ which didn’t disappoint. We added extra garlic and cumin and a cup of chicken broth to round things out. Simmered in a Dutch oven for about 1.5 hours and removed the chicken breast early as not to overcook (we also used thighs which came out super tender and flavorful). Served with homemade corn tortillas, pickled jalapeños, sour cream, cilantro and a fresh squeeze of lime. The Tajín added a brightness and an element of citrus without being overpowering (cut this down to 1.5 tbsps). Highly recommend for an easy weeknight meal. It will be on rotation in our home!

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