Back Of The Box - Slow Cooker

Slow Cooker Pepper Steak

1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup Progresso beef flavored broth (from 32-oz carton)
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.

In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to high. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice. Makes 6 servings

Slow Cooker Chili Beef Stew

1 1/2 lb beef stew meat
4 medium potatoes, cut into 1-inch pieces
1 medium onion, coarsely chopped (3/4 cup)
3 cans (14.5 oz each) diced tomatoes with zesty mild green chilies, undrained
1 3/4 cups Progresso beef flavored broth (from 32-oz carton)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
1/8 teaspoon pepper

In 3 1/2- to 4-quart slow cooker, mix all ingredients. Cover; cook on Low heat setting 9 to 10 hours. Makes 6 servings

Slow Cooker Harvest Pork Stew

1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inch pieces
1 tablespoon Gold Medal all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1 bag (20 oz) refrigerated cooked new potato wedges
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 medium onion, cut into thin wedges
1 jar (12 oz) home-style pork gravy
2 tablespoons chili sauce
1 cup Green Giant Valley Fresh Steamers frozen sweet peas

In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.

Cover; cook on Low heat setting 8 to 9 hours. About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender. Makes 6 servings

Slow Cooker Roast Beef Hash

1 large onion, chopped (1 cup)
2 lb beef top round steak, trimmed of fat, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (0.87 to 1.2 oz) brown gravy mix
1 cup water
3 1/2 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1 cup Green Giant Valley Fresh Steamers frozen sweet peas

In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all. Cover; cook on low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.

About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender. Makes 6 servings

Slow Cooker Burgundy Stew with Herb Dumplings

Stew
2 lb boneless beef bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 jars (4.5 oz each) Green Giant sliced mushrooms, drained
3/4 cup dry red wine or Progresso beef flavored broth (from 32-oz carton)
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons Gold Medal all-purpose flour

Dumplings
1 1/2 cups Original Bisquick mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/2 cup milk

In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour. Cover; cook on Low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours).

In small bowl, mix water and flour; gradually stir into beef mixture. In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.

Increase heat setting to high. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately. Makes 8 servings

Slow Cooker Beef-Tortellini Soup

1 lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 teaspoons sugar
1 can (14.5 oz) diced tomatoes, undrained
2 cans (10 1/2 oz each) condensed beef consommé
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup Green Giant Valley Fresh Steamers frozen cut green beans

In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed. Cover; cook on Low heat setting 8 to 9 hours.

About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender. Makes 6 servings

Slow Cooker Chili

1 pound beef boneless round steak, cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2-inch pieces
1 can (28 oz) Progresso® diced tomatoes, undrained
1 can (15 ounces) tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (19 oz) Progresso red kidney beans, drained, rinsed
Shredded Cheddar cheese, if desired

Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.

Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese. Makes 8 servings

Slow Cooker Garlic and Mushroom Beef Roast

1 boneless beef rump or tip roast (3- to 4-lb)
1 teaspoon salt
2 cloves garlic, finely chopped
8 oz small whole fresh mushrooms
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup Italian dressing

Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.

Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.

Cover; cook on Low heat setting 9 to 11 hours. Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef. Makes 6 servings

Slow Cooker Beefy Vegetable-Barley Soup

1 1/2 lb beef stew meat
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1/2 cup uncooked medium barley
3 1/2 cups Progresso beef flavored broth (from 32-oz carton)
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Cut beef into bite-size pieces if desired. In 3- to 4-quart slow cooker, mix all ingredients except mixed vegetables. Cover; cook on Low heat setting 8 to 10 hours. Stir in mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender. Makes 6 servings (1 1/3 cups each)

Slow Cooker Red and White Turkey Chili

1 can (15 to 16 oz) great northern beans, drained
1 can (15 oz) Progresso dark red kidney beans, drained
2 cans (4.5 oz each) Old El Paso chopped green chiles, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
3 1/2 cups Progresso chicken broth (from 32-oz carton)
2 lb turkey thighs, skin removed
1 cup Green Giant Select frozen white shoepeg corn, thawed
2 tablespoons Gold Medal all-purpose flour
1/4 cup water
1 lime, cut into wedges, if desired

In 4- to 5-quart slow cooker, mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth. Place turkey on bean mixture.

Cover; cook on low heat setting 8 to 10 hours. Remove turkey from cooker to cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker.

In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve individual servings with lime wedges for squeezing juice over chili. Makes 6 servings (1 1/2 cups each)

Slow Cooker Tex-Mex Chicken and Rice

1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups uncooked converted long-grain white rice
1 cup Old El Paso Thick 'n Chunky salsa
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 can (4.5 oz) Old El Paso chopped green chiles
1 cup sour cream
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles. Cover; cook on Low setting 6 to 7 hours. About 5 minutes before serving, turn off heat on slow cooker.

Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa if desired. Makes 5 servings

Easy Slow-Cooked Bbq Beef Sandwiches

3 1/2 to 4 lb. beef round steak, trimmed of fat, cut into 1-inch pieces
1 cup finely chopped onions
1/2 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup ketchup
1/3 cup cider vinegar
1 (12-oz.) can or bottle beer
1 (6-oz.) can tomato paste
20 sandwich buns, split

In 3 1/2 to 4-quart slow cooker, combine all ingredients except buns; mix well. Cover; cook on low setting for 10 to 12 hours. With slotted spoon, remove beef from sauce; place in large bowl.

With 2 forks, pull beef apart to shred. Add 2 cups of the sauce from slow cooker; mix well. Spoon mixture into buns. If desired, serve with extra sauce. Makes 20 sandwiches

Short Ribs in Red Wine

2 tablespoons olive or vegetable oil
3 lb bone-in beef short ribs
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) stewed tomatoes, undrained
1 medium onion, chopped (1/2 cup)
2 tablespoons tomato paste
1/2 cup red wine or Progresso beef flavored broth
1/2 cup Progresso beef flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch

In 12-inch skillet, heat oil over medium-high heat. Add short ribs; sprinkle with salt and pepper. Cook 4 to 6 minutes, turning occasionally, until browned. In 3- to 4-quart slow cooker, place tomatoes, onion and tomato paste; stir. Add ribs, wine, broth and Worcestershire sauce. Cover; cook on Low heat setting 7 to 9 hours.

Remove ribs and bones from cooker; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in cooker. In small bowl, mix water and cornstarch; stir into mixture in cooker. Increase heat setting to high. Cover; cook 10 to 15 minutes longer or until sauce is thickened. Serve over ribs. Makes 6 servings

Slow-Cooked Porcupine Meat Loaf

1 can (10 3/4 oz) condensed tomato soup
1/2 cup Old El Paso Thick 'n Chunky salsa
1/4 cup water
1 1/2 lb lean (at least 80%) ground beef
1/2 cup uncooked instant white rice
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 egg

In small bowl, mix soup, salsa and water.
2. In large bowl, mix ground beef and all remaining ingredients plus 1/2 cup of the tomato soup mixture. Shape mixture into oblong loaf no longer than diameter of slow cooker. Carefully place meat loaf in bottom of 3 1/2- to 4-quart slow cooker.

Pour remaining tomato soup mixture over meat loaf. Cover; cook on Low setting 7 to 9 hours. To serve, carefully remove meat loaf from slow cooker; let stand 5 minutes. Cut into 6 slices; place on serving platter. Spoon sauce from slow cooker over meat loaf. Makes 6 servings

Slow-Cooked Turkey and Stuffing with Onion Glaze

1 tablespoon margarine or butter
1/2 cup chopped onion
1 tablespoon apple jelly
1 package (6 oz) turkey-flavor one-step stuffing mix
3/4 cup water
1 boneless skinless turkey breast half (2 to 2 1/2 lb)
Salt and pepper

In medium skillet, melt margarine over medium heat. Add onion; cook 4 to 5 minutes, stirring occasionally, until tender and lightly browned. Stir jelly into onion mixture. Cook 1 to 2 minutes longer, stirring occasionally, until golden brown.

Meanwhile, spray 4- to 6-quart slow cooker with cooking spray. Place stuffing mix in slow cooker. Drizzle with water; mix gently. Sprinkle turkey breast half with salt and pepper.

Place on stuffing mix. Spoon onion mixture over turkey; spread evenly. Cover; cook on Low setting 5 to 6 hours. Cut turkey into slices. Serve stuffing topped with turkey slices. Makes 5 servings

Slow-Cooked Italian Sausage Pasta Sauce with Spaghetti

6 Italian sausage links (about 1 1/2 lb.), cut into 1-inch pieces
1 cup finely chopped onions
3 tablespoons sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
2 garlic cloves, minced
1 (28-oz.) can Progresso Crushed Tomatoes, undrained
1 (15-oz.) can tomato sauce
1 (12-oz.) can tomato paste
24 oz. uncooked spaghetti

In 3 1/2 to 4-quart slow cooker, combine all ingredients except spaghetti; mix well. Cover; cook on low setting for 6 to 8 hours. Skim and discard fat, if desired.

About 30 minutes before serving, cook spaghetti to desired doneness as directed on package. Drain. Serve sauce over spaghetti. Makes 12 servings

Slow-Cooked Chop Suey over Rice

1 lb. boneless pork shoulder, cut into 3/4-inch cubes
1 small onion, cut into 1/4-inch wedges
1 (5-oz.) can sliced bamboo shoots, drained
1/2 cup purchased teriyaki baste and glaze
1 teaspoon grated gingerroot
1 (1-lb.) pkg. Green Giant Select Frozen Broccoli, Carrots and Water Chestnuts, thawed, drained
2 cups uncooked instant white rice
2 cups water

In 4 to 6-quart slow cooker, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well. Cover; cook on low setting for 5 to 7 hours.

About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender. Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice. Makes 5 servings

Chicken and Vegetable Tortellini Stew

2 medium carrots, sliced (about 3/4 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium bulb fennel, chopped
1 can (19 oz) Progresso cannellini beans, drained, rinsed
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso chicken broth (from 32-oz carton)
2 cups water
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 medium green onions, sliced (2 tablespoons)
1 teaspoon dried basil leaves
2 tablespoons shredded fresh Parmesan cheese

In 3 1/2- to 4-quart slow cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine.

Cover; cook on Low heat setting 6 to 8 hours. About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Increase heat setting to high. Cover; cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese. Makes 6 servings

Slow-Cooked Hungarian Stew

1 (2-lb.) lean boneless beef chuck roast, cut into 3/4- inch pieces
2 cups fresh baby carrots
1 medium onion, sliced
1 medium green bell pepper, sliced
1/3 cup all-purpose flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 3/4 cups Progresso® beef flavored broth (from 32-oz. carton)
2 cups sliced fresh mushrooms
1 (16-oz.) pkg. (10 cups) uncooked wide egg noodles
1 (8-oz.) container sour cream
2 tablespoons chopped fresh parsley

In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well.

Cover; cook on low setting for 7 to 8 hours or until beef is tender. Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley. Makes 8 servings

Slow-Cooked Jambalaya-Style Red Beans and Rice

1 medium onion, chopped
3/4 lb boneless skinless chicken thighs, quartered
1 clove garlic, finely chopped
1 green bell pepper, chopped
2 dried bay leaves
1 can (15.5 oz) Green Giant red beans, drained, rinsed
1 can (6 oz) tomato paste
2 cups Progresso diced tomatoes, undrained (from 28-oz can)
1/2 teaspoon salt
1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut into 1-inch slices
4 cups uncooked instant white rice
4 cups water
Red pepper sauce, if desired

In 4- to 6-quart slow cooker, layer all ingredients in order listed, except shrimp, sausage, rice, water and pepper sauce. Cover; cook on low setting 6 to 8 hours. About 10 minutes before serving, gently stir shrimp and sausage into chicken mixture.

Remove and discard bay leaves. Increase heat setting to high; cover and cook 5 to 10 minutes longer or until shrimp and sausage are hot. Meanwhile, cook rice in water as directed on package. Serve meat mixture over rice. Serve with pepper sauce. Makes 8 servings

Shredded Chicken Nachos

Nachos
2 lb. (about 10) boneless skinless chicken thighs
1 (1-oz.) pkg. Old El Paso Taco Seasoning Mix
1 (15-oz.) can pinto beans, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
2 tablespoons lime juice
10 oz. restaurant-style tortilla chips

Toppings
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso Thick 'n Chunky Salsa
1/4 cup sliced green onions
1/4 cup sliced ripe or green olives
2 tablespoons chopped fresh cilantro
1 lime, cut into 12 wedges

Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.

Cover; cook on low setting for 7 to 8 hours. Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.

To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on low setting for up to 2 hours. Makes 12 servings

Slow-Cooked Rosemary Beef and Tomatoes over Noodles

2 tablespoons margarine or butter, melted
1 medium onion, chopped
1 teaspoon beef base
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lb beef stew meat, cut into 1 1/2-inch cubes
4 1/2 cups uncooked wide egg noodles (8 oz)
4 plum (Roma) tomatoes, chopped
1 tablespoon chopped fresh rosemary leaves

In 4- to 6-quart slow cooker, mix margarine, onion, beef base, salt, pepper and beef. Cover; cook on Low setting 9 to 10 hours. About 15 minutes before serving, cook and drain noodles as directed on package.

Meanwhile, add tomatoes and rosemary to beef mixture; mix well. Increase heat setting to high; cover and cook 10 minutes longer. Serve beef mixture over noodles. Makes 4 servings

Slow-Cooked Barbecue Pork Sandwiches

1/2 cup barbecue sauce
1/2 cup purchased sweet-and-sour sauce
1 garlic clove, minced
2 lb. boneless country-style pork ribs, trimmed of fat, cut into 2-inch pieces
6 kaiser rolls, split

In 3 1/2 to 4-quart slow cooker, combine all ingredients except pork and rolls; mix well. Add pork; stir to coat. Cover; cook on low setting for 8 to 10 hours.

Remove pork from slow cooker. Shred pork by pulling apart with 2 forks. Add pork back to sauce in slow cooker; mix well. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat for 1 to 2 minutes. Spoon about 1/2 cup pork mixture into each roll. Makes 6 sandwiches

Slow-Cooked Hot-and-Spicy Riblets

Riblets
1 (3-lb.) rack pork back ribs, cut lengthwise in half across bones, cut into 1-rib pieces
3 garlic cloves, minced

Sauce
1 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup chopped chipotle chiles in adobo sauce
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt

Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Place pork riblets in sprayed slow cooker. Sprinkle with garlic. Cover; cook on low setting for 6 to 7 hours. About 35 minutes before serving, in 2-cup measuring cup or small bowl, combine all sauce ingredients; mix well.

Drain and discard juices from slow cooker. Pour or spoon sauce over riblets, stirring gently to coat evenly. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until riblets are glazed. Makes 8 servings

Slow-Cooked White Chili with Chicken

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, if desired

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. Garnish with sage. Makes 6 (1 1/2-cup) servings