Creamy Crockpot Mississippi Chicken (Printer View)

Savory tender chicken with pepperoncini in a smooth, creamy sauce combined with pasta.

# Components:

→ 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)

# Method:

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

# Expert Advice:

01 -
  • Your crockpot does almost all the work while you're out living your life, and the house smells absolutely incredible when you get home.
  • The pepperoncini gives it that tangy, slightly spicy kick that makes everyone ask what's in it, and you get to smile mysteriously while serving.
  • It's ridiculously creamy without being heavy, and even the pickiest eaters at your table will ask for seconds.
02 -
  • Don't skip softening the cream cheese before adding it—cold cream cheese straight from the fridge will create little grainy pockets that refuse to smooth out, which I discovered the hard way on a Tuesday night.
  • Cook the pasta separately and drain it thoroughly, because adding raw pasta or pasta with excess water will make your sauce turn thin and watery instead of clinging beautifully to each piece.
03 -
  • Soften your cream cheese on the counter while the chicken cooks—it'll melt into the sauce like silk instead of fighting you with little chunks that won't disappear.
  • Taste and season as you go rather than all at once, because the seasoning packets are already quite salty, and you want to end up with something balanced that lets all the flavors sing.
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