Lay the chicken thighs out in a single layer and season both sides evenly with the salt.
In a slow cooker, place the seasoned chicken thighs in the bottom of the crock. Add the cannelini beans, diced green chiles, diced red onion, minced garlic, ground cumin, chile powder, ground coriander, dried oregano, ground black pepper, and Swanson Organic Free-Range Chicken Stock.
Cook on low for 6-8 hours, or on high for about 3 hours, until the chicken is fully cooked.
Remove the chicken to a plate and shred with two forks. Set aside.
For a thicker consistency, remove two cups of the chile to a food processor (making sure you get some of the beans and chilies in there), and puree until smooth. Return this mixture to the crock, and add the shredded chicken as well. Add more salt or pepper, to taste.
Serve the chile with desired toppings, and enjoy!
Leftovers will keep in the refrigerator for 4-5 days.