Description
This Slow Cooker Tajín Chicken and Peppers recipe combines juicy boneless chicken thighs with pinto beans, green chiles, and vibrant bell peppers, all seasoned with zesty Tajín for a flavorful, easy-to-make meal. Perfectly tender and aromatic after slow cooking, it’s served with crumbled queso fresco and pairs beautifully with rice, tortillas, or tortilla chips.
Ingredients
Scale
Main 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), 1 1/2 teaspoons
- Crumbled queso fresco, for serving
- Rice, tortillas or tortilla chips, for serving
Instructions
- Combine Ingredients: In a 6- to 8-quart slow cooker, add the chicken thighs, rinsed pinto beans, chopped green chiles with their juices, sliced bell pepper, minced garlic, Tajín seasoning, canola oil, onion powder, ground cumin, and kosher salt. Mix gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on low heat for 4 hours, allowing the chicken to become tender and the bell peppers to soften. This slow cooking process melds the flavors beautifully and yields perfectly cooked chicken.
- Shred Chicken: After cooking, use two forks to break the chicken thighs into large chunks directly in the slow cooker, blending it with the beans and peppers.
- Serve: Serve the Tajín chicken hot, topped with crumbled queso fresco and an additional sprinkle of Tajín seasoning to taste. Accompany with rice, warm tortillas, or crispy tortilla chips for a complete meal.
Notes
- You can adjust the heat level by choosing hot or mild green chiles based on your preference.
- For a spicier kick, add a pinch of cayenne or extra Tajín.
- Use boneless skinless chicken thighs for best tenderness and flavor absorption.
- Leftovers can be refrigerated for up to 4 days and reheat well.
- This recipe is naturally gluten-free when served with corn tortillas or rice.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Slow Cooker Tajín Chicken, Tajín Chicken and Peppers, Easy Slow Cooker Mexican Recipe, Chicken and Pinto Beans, Weeknight Slow Cooker Dinner
