This is our go-to winter dinner. The black bean pasta adds fiber, taste, and a fun weird black color to the dish! Garnish with fresh cilantro and grated Parmesan cheese.

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Recipe Summary

prep:
20 mins
cook:
6 hrs
total:
6 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Use less pasta if you'd like to eat it as a soup.

Nutrition Facts

501 calories; protein 37.6g; carbohydrates 66.6g; fat 10.6g; cholesterol 50.6mg; sodium 1645.8mg. Full Nutrition
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