This Slow Cooker Ranch White Chicken Chili is an instant favorite! The slow cooker does so much to develop the rich savory broth – it’s my favorite part!
The ranch might seem like an odd ingredient, but a ranch dressing mix is a delicious blend of a variety to herbs and spices, so it makes for the perfect way to add tons of flavor to this dish.
And don’t worry about the chilies! They aren’t spicy, so you won’t end up with chili with a lot of heat. In fact, there’s not any heat in this at all, but that could change instantly with the addition of a sliced jalapeño or habanero or even little ground habanero powder – if you like it spicy! Y’all enjoy!
Slow Cooker Ranch White Chicken Chili
- 3 large boneless, skinless chicken breasts - about 2.5 pounds
- 3 cups chicken broth
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 chicken bullion cubes
- 1 (1-ounce) packet buttermilk ranch dressing mix
- 2 (15.8-ounce) cans Great Northern beans, drained
- 2 (4.5-ounce) cans chopped green chilies
- 1 (11-ounce) can white shoepeg corn, drained
- Salt and pepper
- sour cream and fresh cilantro for garnish (optional)
- In the crock of a 4 to 5 quart slow cooker, combine the broth, onion, garlic, cumin, oregano, bullion cubes, and ranch dressing powder. Add the chicken breasts to the broth, cover, and cook on low for 4 to 6 hours.
- Remove the chicken from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and add the drained beans, chilies, and corn. Add salt and pepper to taste. Return the lid to the slow cooker and cook for about 30 minutes or until the chicken, beans, and corn are heated through. Serve with a dollop of fresh sour cream and fresh cilantro.