Slow Cooker Tajín Chicken and Peppers

INGREDIENTS
1½ to 2 pounds boneless, skinless chicken thighs 1½ to 2 pounds boneless, skinless chicken thighs
2 (15-ounce) cans pinto beans, rinsed 2 (15-ounce) cans pinto beans, rinsed
3 (4-ounce) cans hot or mild chopped green chiles (not drained) 3 (4-ounce) cans hot or mild chopped green chiles (not drained)
1 bell pepper, sliced into ¼-inch wide strips 1 bell pepper, sliced into ¼-inch wide strips
4 garlic cloves, minced 4 garlic cloves, minced
2 tablespoons Tajín seasoning, plus more for serving 2 tablespoons Tajín seasoning, plus more for serving
2 tablespoons canola oil 2 tablespoons canola oil
1 teaspoon onion powder 1 teaspoon onion powder
½ teaspoon ground cumin ½ teaspoon ground cumin
Kosher salt (such as Diamond Crystal) Kosher salt (such as Diamond Crystal)
Crumbled queso fresco, for serving Crumbled queso fresco, for serving
Rice, tortillas or tortilla chips, for serving Rice, tortillas or tortilla chips, for serving
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