Skip to main content New<> this month
Get the Allrecipes magazine

Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
0

"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."
Added to shopping list. Go to shopping list.

Ingredients

6 h 20 m servings 501
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • Use less pasta if you'd like to eat it as a soup.

Nutrition Facts


Per Serving: 501 calories; 10.6 66.6 37.6 51 1646 Full nutrition

Explore more

Reviews

Read all reviews 0