Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta

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.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 501 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 large onion, chopped
• 1 (14.5 ounce) can great Northern beans, rinsed and drained
• 1 ½ teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 quart chicken broth
• 1 (4 ounce) can fire-roasted diced green chiles
• 4 bone-in chicken thighs, skin and fat removed
• 1 teaspoon chile-lime seasoning (such as Trader Joe's®)
• ⅛ teaspoon cayenne powder
• 1 (12 ounce) bag black bean rotini (such as Trader Joe's®)

Recipe Instructions

Step 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.

Step 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.

Step 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.