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Slow Cooker Ranch White Chicken Chili

Prep Time10 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 40 mins
Course: Main Course
Cuisine: American
Author: Stacey Little | Southern Bite


  • 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 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.