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Yum Yum Yum. I really like this chili. I got it from a Pillsbury Slow Cooker booklet.


  • 1 lb. boneless skinless chicken thighs, cut into thin strips
  • 1 cup dried great northern beans, rinsed, sorted
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano leaves
  • 1/2 teaspoon salt
  • 1 (10 3/4-oz.) can condensed cream of chicken soup
  • 5 cups water
  • 1 teaspoon cumin
  • 1/4 teaspoon hot pepper sauce
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  • Fresh sage, avocado, sour cream if desired


  • In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
  • 2. Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
  • 3. Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired. Garnish with sage, avocado, sour cream.

Categories: Crock-pot  Main Dish 
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