Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta recipe
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Ingredients
- 1 large onion, chopped 4 bone-in chicken thighs, skin and fat removed 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can great northern beans, rinsed and drained 1 (4 ounce) can fire-roasted diced green chiles 1 quart chicken broth 1 tablespoon chili powder 1 ½ teaspoons ground cumin 1 teaspoon chile-lime seasoning (such as Trader Joe's®) 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder ⅛ teaspoon cayenne powder 1 (12 ounce) bag black bean rotini (such as Trader Joe's®)
Nutrition Info
- 500.9 caloriescarbohydrate: 66.6 gcholesterol: 50.6 mgfat: 10.6 gfiber: 24.6 gprotein: 37.6 gsaturatedFat: 2.4 gservingSize: -sodium: 1645.8 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta
Directions
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Place onion in a slow cooker. Place chicken thighs on top of onion. Add black beans, great northern beans, and chiles. Pour chicken broth on top and gently mix in chili powder, cumin, chile-lime seasoning, salt, pepper, garlic powder, and cayenne powder.
Cover and cook on Low until chicken is falling off the bone, 6 to 8 hours. Remove chicken thighs to a plate, discard bone and joint and shred meat with 2 forks. Return meat to the slow cooker.
Meanwhile, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and place pasta in a large serving bowl. Ladle chicken and bean mixture over noodles.