Creamy Crockpot Mississippi Chicken (Print Version)

Slow-cooked chicken combined with creamy sauce, tangy peppers, and tender pasta for comforting meals.

# What You'll 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 - 6-8 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 Make It:

01 - Arrange chicken breasts in the bottom of a 6-quart slow cooker.
02 - Sprinkle ranch seasoning mix and au jus gravy mix evenly over the chicken.
03 - Layer pepperoncini peppers and pepperoncini juice over the chicken.
04 - Distribute butter in several pieces over the chicken.
05 - Cover and cook on LOW for 4 hours, or until chicken is tender and fully cooked.
06 - Using two forks, shred the chicken directly in the crockpot until pulled apart completely.
07 - Add cream cheese and heavy cream, stirring gently to combine with the chicken mixture.
08 - Cover and cook on HIGH for 20-30 minutes, stirring occasionally, until cream cheese is fully melted and sauce is smooth.
09 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly.
10 - Stir cooked pasta and Parmesan cheese into the creamy chicken mixture. Season with salt and pepper to taste.
11 - Transfer to serving bowls and garnish with chopped parsley if desired. Serve hot.

# Additional Tips::

01 -
  • It does almost all the work while you go about your day, which means dinner feels effortless when you need it most.
  • The tangy pepperoncini cuts through the cream so perfectly that it doesn't feel heavy, even though it absolutely is comfort food.
02 -
  • The cream cheese has to be softened and cubed before you add it, or you'll end up with lumps that won't break down no matter how much you stir.
  • Cook the pasta separately and to al dente, because the residual heat from the sauce will continue cooking it if you're not careful, and nobody wants mush.
03 -
  • Always taste the seasoning packet ingredients before buying if you have allergen concerns, because brands vary wildly and some sneak soy where you wouldn't expect it.
  • If you're making this ahead and reheating, add a splash of cream or broth because the pasta will absorb liquid as it sits, and you want it saucy when it hits the table.
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