Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta

Name: Slow Cooker Chicken Thighs over High-Fiber Black Bean Pasta
Cuisine: Western

Features:

Cuisine:

Western

Directions

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®)

Methods :

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.