1. Place chicken breasts in the pot of a slow cooker. Sprinkle with the ranch seasoning mix and chili powder. Top with the onions, green chiles (with liquid), beans and chicken broth. Stir together and cover. Cook on high heat for 3–4 hours or on low for 6–8 hours.
2. Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
For safe meat preparation, reference the USDA website.