Slow-Cooker Tajín Chicken and Peppers
4 hrs4 servings
Tender chicken thighs and pinto beans braised with green chiles and bell pepper in a Tajín-spiced slow cooker.
| prepRinse the pinto beans. | ||
| 1 1/2 to 2 pounds / 680 to 900 g boneless, skinless chicken thighs | Combine all ingredients, cook low 4 hrs | Shred chicken with forks, top with queso fresco & Tajín |
| 2 (15-ounce / 425 g) cans pinto beans, rinsed | ||
| 3 (4-ounce / 115 g) cans hot or mild chopped green chiles (not drained) | ||
| 1 bell pepper, sliced into 1/4-inch / 6 mm wide strips | ||
| 4 garlic cloves, minced | ||
| 2 tablespoons Tajín seasoning, plus more for serving | ||
| 30 ml canola oil | ||
| 1 teaspoon onion powder | ||
| 1/2 teaspoon ground cumin | ||
| 1 1/2 teaspoons kosher salt (such as Diamond Crystal) | ||
| Crumbled queso fresco, for serving | ||
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