Slow Cooker Tajín Chicken and Peppers

Ingredients

• 1.75 lb boneless, skinless chicken thighs (1 ½ to 2 pounds)
• 30 oz pinto beans (2 (15-ounce) cans, rinsed)
• 12 oz chopped green chiles (3 (4-ounce) cans, hot or mild, not drained)
• 1 bell pepper (sliced into ¼-inch wide strips)
• 4 garlic cloves (minced)
• 2 tbsp Tajín seasoning (plus more for serving)
• 2 tbsp canola oil
• 1 tsp onion powder
• 0.5 tsp ground cumin
• 1.5 tsp Kosher salt (such as Diamond Crystal)
• queso fresco (crumbled, for serving)
• Rice, tortillas or tortilla chips (for serving)

Steps

1. 1

   In a 6- to 8-quart slow cooker, combine the chicken thighs, rinsed pinto beans, undrained green chiles, sliced bell pepper, minced garlic, 2 tablespoons of Tajín, canola oil, onion powder, and ground cumin.

2. 2

   Season the mixture with 1½ teaspoons of kosher salt.

3. 3

   Cover and cook on the low setting until the chicken is tender and the bell peppers are soft, approximately 4 hours.

4. 4

   Using two forks, break the chicken into large chunks directly in the slow cooker.

5. 5

   Serve the chicken and peppers topped with crumbled queso fresco and additional Tajín to taste. Serve alongside rice, tortillas, or tortilla chips.

Notes

Mild or hot cans of roasted, chopped green chiles are usually stocked near the canned chipotles and pickled jalapeños. If serving as tacos or burritos, use a slotted spoon to drain excess liquid.

Nutrition per serving

• main
• slow-cooker
• chicken
• high-protein
• gluten-free
• weeknight-dinner