Dinner

Slow Cooker Tajín Chicken and Peppers Recipe

Bylilan Sage February 10, 2026February 10, 2026

Introduction

This Slow Cooker Tajín Chicken and Peppers recipe is a flavorful, hands-off meal perfect for busy days. Tender chicken thighs meld with spicy green chiles, bell peppers, and the zesty brightness of Tajín seasoning, creating a deliciously comforting dish.

A white bowl filled with a thick stew consisting of brown beans, light brown pieces of chicken, and bright red slices of bell pepper, topped with crumbled white cheese sprinkled with red chili powder. The stew has a rich orange-brown sauce. To the right, there are several white corn tortillas stacked with some overlapping, and below them sits a small white bowl with red chili powder inside. A gold slotted spoon lies to the left of the bowl. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 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 1/4-inch wide strips
4 garlic cloves, minced
2 tablespoons Tajín seasoning, plus more for serving
2 tablespoons canola oil
1 teaspoon onion powder
1/2 teaspoon ground cumin
Kosher salt (such as Diamond Crystal)
Crumbled queso fresco, for serving
Rice, tortillas or tortilla chips, for serving

Instructions

Step 1: Combine the chicken thighs, rinsed pinto beans, chopped green chiles (with their juice), sliced bell pepper, minced garlic, Tajín seasoning, canola oil, onion powder, and ground cumin in a 6- to 8-quart slow cooker. Season with 1½ teaspoons kosher salt.
Step 2: Cook the mixture on low heat until the chicken is tender and the pepper is soft, about 4 hours.
Step 3: Using two forks, break the chicken into large chunks directly in the slow cooker.
Step 4: Serve the chicken and peppers topped with crumbled queso fresco and additional Tajín seasoning to taste. Accompany with rice, warm tortillas, or tortilla chips as preferred.

Tips & Variations

For a milder dish, use mild green chiles instead of hot.
Swap chicken thighs for boneless chicken breasts if you prefer leaner meat, adjusting cooking time if necessary.
Add a squeeze of fresh lime juice before serving to brighten the flavors even more.
If you don’t have canola oil, vegetable or avocado oil works well as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a colorful stew showing several layers: the bottom layer is a thick, brown sauce with visible small beans; on top are cooked pieces of light brown chicken mixed with bright red bell pepper strips; scattered over the top is a layer of crumbled white cheese with a dusting of red chili powder. The bowl sits on a white marbled surface next to a neat stack of round, light yellow corn tortillas and a small white bowl filled with red chili powder. To the left of the bowl is a gold slotted spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bean in this recipe?

Yes, black beans or kidney beans can be substituted for pinto beans. Rinse and drain them well before adding to the slow cooker.

Is Tajín seasoning spicy?

Tajín is a chili-lime seasoning with a mild heat level and tangy flavor. It adds zest without overpowering the dish, but you can adjust the amount to suit your taste.