Begin by gathering all the necessary ingredients to ensure a smooth cooking process.

In your slow cooker, layer the chicken, great northern beans, and corn evenly at the bottom.

In a separate bowl, combine the chicken broth, condensed cream of chicken soup, chopped green chile peppers, and taco seasoning. Pour this mixture over the layered ingredients in the slow cooker.

Secure the lid and cook on the Low setting for approximately 8 to 10 hours. The chicken should be thoroughly cooked, with no pink remaining and juices running clear. For safety, the internal temperature should reach at least 165 degrees Fahrenheit (74 degrees Celsius) when checked with an instant-read thermometer.

Once cooked, transfer the chicken to a cutting board. Shred it using two forks or cut it into bite-sized pieces. Return the shredded chicken back into the slow cooker.

Finally, stir in the sour cream and shredded pepper Jack cheese. Cover the slow cooker and allow it to cook on Low for an additional 3 to 5 minutes, or until the cheese has melted completely.