Ingredients
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1 lb boneless skinless chicken thighs, cut into thin strips
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1 medium onion, chopped
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2 teaspoons dried oregano leaves
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1/2 teaspoon salt
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1 (10 3/4 ounce) can condensed cream of chicken soup
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5 cups water
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1 teaspoon cumin
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1/4 teaspoon hot pepper sauce
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1 (4 1/2 ounce) can old el paso chopped green chilies
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1 garlic clove, minced
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1 cup dried great northern beans, rinsed, sorted
Instructions
- In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
- Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
- Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired.