1. In a 3 1/2- or 4-quart slow cooker, layer the boneless skinless chicken thighs in the bottom, then add the dried great northern beans. Top with the medium onion (chopped) and garlic clove (minced). Sprinkle in the dried oregano leaves and salt, then spoon in the condensed cream of chicken soup. Pour in the water and gently mix well so the chicken, beans, onion, garlic, oregano, salt, soup and water are evenly combined.

2. Cover the slow cooker; cook on low setting for 8 to 10 hours, without lifting the lid too often, until the dried great northern beans are tender and the boneless skinless chicken thighs are no longer pink and cooked through.

3. Just before serving, stir in the cumin, hot pepper sauce and old el paso* chopped green chiles until well distributed and the chili is piping hot. Serve with additional hot pepper sauce if desired, and garnish each serving with fresh sage leaves.