Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta
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Ingredients6 h 20 m servings 501
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- Use less pasta if you'd like to eat it as a soup.
Per Serving: 501 calories; 10.6 66.6 37.6 51 1646 Full nutrition