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(2,039)
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
2,039 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.

Paul Karas

Left out the salt, still too salty.

starwitness

This is delicious but SO SALTY! Agree with other comments who say not to add any extra salt aside from the Tajin (I did not use low-sodium version). I had 1.5 lbs of boneless chicken breast on hand so used that instead of thighs, otherwise made as directed and it turned out great, super moist and flavorful — just so incredibly salty.

Julie

Made a few modifications - no one in my family will eat peppers, so I used thinly sliced onion instead. I forgot to take my chicken thighs out of the freezer, so I cut them into bite sized pieces and added them to the cooker. I didn't add any extra salt because of the Tajin and cheese. This was (clearly) adaptable and very good.

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