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Slow Cooker Tajín Chicken and Peppers

This simple stew features Tajín, the chile-lime salt, that provides some punch. You can eat the stew in bowls, with tortilla chips on the side, or on top of rice, or tuck it into tortillas for tacos, burritos or enchiladas.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

Equipment

  • 1 3 to 4 quart slow cooker

Ingredients

  • 1 lb Boneless, skinless chicken thighs
  • 15 oz Can of pinto beans, rinsed
  • 6 oz Green chiies, not drained, chopped Mild or hot
  • 1 ea Red bell pepper, sliced into 1/4" strips
  • 3 ea Garlic cloves minced
  • 1 Tbsp Tajín seasoning
  • 1 Tbsp Olive oil
  • 1/2 tsp Onion powder
  • 1/4 tsp Cumin
  • 8 oz Queso fresco, crumbled for serving

Instructions

  • Combine the chicken, beans, green chiles, bell pepper, garlic, Tajín, oil, onion powder and cumin in a 3- to 4-quart slow cooker. Season with 1½ teaspoons salt. Cook on low until the chicken is tender and the pepper is soft, 4 hours.
    1 lb Boneless, skinless chicken thighs, 15 oz Can of pinto beans, rinsed, 6 oz Green chiies, not drained, chopped , 1 ea Red bell pepper, sliced into 1/4" strips, 3 ea Garlic cloves minced, 1 Tbsp Tajín seasoning, 1 Tbsp Olive oil, 1/2 tsp Onion powder, 1/4 tsp Cumin
  • Break the chicken into large chunks using two forks. Serve topped with queso fresco and more Tajin to taste.
    8 oz Queso fresco, crumbled for serving