Crock Pot Ranch White Chicken Chili Recipe
Crock Pot Ranch White Chicken Chili is a comforting easy recipe. It has creamy ranch seasoned broth, chicken, white beans, and green chiles.
Servings: 6 servings
Calories: 360kcal
Ingredients
- 1 cup chicken broth
- 2 (1 oz.) packets dry Ranch Dip mix
- 1 teaspoon cumin
- 15.5 oz. can white beans, drained and rinsed (like cannellini or great northern beans)
- 14.5 oz. can petite diced tomatoes
- 1 cup frozen corn kernels
- 1/2 cup chopped yellow onion
- 4 oz. can chopped green chiles
- 20 oz. boneless skinless chicken thighs
- 1 cup sour cream
- For topping: sour cream, shredded cheddar cheese, tortilla chips, lime wedges, chopped avocado, etc.
Instructions
- In a large slow cooker (at least 6 quarts), add the broth, Ranch seasoning, and cumin. Whisk with a silicone whisk until the Ranch powder is dissolved.
- Add the beans, tomatoes (undrained), corn, onion, and green chiles (undrained). Stir until well mixed.
- Add the chicken thighs. Push the chicken down until most of it is covered by liquid.
- Cover the crock pot and cook on low for 6 hours.*
- Remove the chicken from the crock pot. Use tongs or forks to pull the chicken apart into large bite-size pieces.
- Return the chicken to the slow cooker. Add the sour cream. Stir until the sour cream is well incorporated.
- Serve topped with shredded cheddar, crushed tortilla chips, etc.
Video
Notes
*The chicken is best after 6 hours. You can let this chili cook for longer than 6 hours, but the longer it cooks the more the chicken will start to dry out.
Nutrition
Serving: 1/6th of the recipe | Calories: 360kcal | Carbohydrates: 36g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 1122mg | Potassium: 947mg | Fiber: 6g | Sugar: 5g | Vitamin A: 439IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg