Creamy Crockpot Mississippi Chicken (Printer-Friendly)

Tender slow-cooked chicken with creamy sauce and pepperoncini, paired with al dente pasta and Parmesan.

# What You Need:

→ Chicken & Seasonings

01 - 2 lbs boneless, skinless chicken breasts
02 - 1 packet (1 oz) ranch seasoning mix
03 - 1 packet (1 oz) au jus gravy mix
04 - 6 to 8 whole pepperoncini peppers
05 - 1/4 cup pepperoncini juice
06 - 4 tablespoons unsalted butter

→ Sauce & Pasta

07 - 8 oz cream cheese, cubed and softened
08 - 1 cup heavy cream
09 - 12 oz penne or rotini pasta, uncooked
10 - 1/2 cup grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Chopped fresh parsley (optional)

# How to Cook:

01 - Arrange chicken breasts in the bottom of a 6-quart slow cooker.
02 - Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
03 - Distribute pepperoncini peppers and pepperoncini juice over the seasoned chicken.
04 - Place butter pieces over the chicken mixture in several portions.
05 - Cover and cook on LOW setting for 4 hours until chicken is tender and fully cooked through.
06 - Using two forks, shred the cooked chicken directly in the crockpot until fully separated into bite-sized pieces.
07 - Stir in cubed cream cheese and heavy cream, folding gently until combined.
08 - Cover and cook on HIGH for 20 to 30 minutes, stirring occasionally, until cream cheese is fully melted and sauce achieves smooth consistency.
09 - Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly in colander.
10 - Stir cooked pasta and Parmesan cheese into the creamy chicken mixture. Season with additional salt and pepper as needed.
11 - Transfer to serving bowls and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The crockpot does nearly all the work, leaving you free to actually enjoy your day.
  • That tangy-creamy balance from the pepperoncini feels fancy enough for company but tastes like comfort food.
  • It's impossible to dry out the chicken since it braises low and slow, practically melting into the sauce.
02 -
  • The cream cheese needs to be at room temperature or softened before adding, or you'll end up with lumps that won't integrate smoothly no matter how much you stir.
  • Don't add the pasta straight to the crockpot until the very last moment—it'll absorb too much liquid and turn mushy if it sits there for more than a few minutes.
03 -
  • Cube and slightly soften your cream cheese before adding it—it integrates into the sauce so much faster and more smoothly than cold blocks.
  • Cook your pasta just slightly under al dente because it'll keep absorbing sauce and softening even after you mix it in, so you want to start with a bit of bite.
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