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Prep 15min
Total10hr15min
Ingredients12
Servings6
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Ingredients
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
can (4 oz) Old El Paso™ Chopped Green Chiles
Fresh sage, if desired
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Steps
1
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.
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This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
260
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
50mg
17%
Sodium
700mg
29%
Total Carbohydrate
23g
8%
Dietary Fiber
6g
24%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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