Creamy Crockpot Mississippi Chicken (Printer View)

Tender slow-cooked chicken combined with tangy peppers and creamy sauce creates a flavorful pasta dish.

# 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 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 a 6-quart slow cooker.
02 - Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
03 - Add pepperoncini peppers and pepperoncini juice on top of the seasoned chicken.
04 - Place butter over the chicken in several pieces.
05 - Cover and cook on LOW for 4 hours until the chicken is tender and fully cooked.
06 - Shred the chicken directly in the crockpot using two forks.
07 - Add cream cheese and heavy cream, stirring gently to combine.
08 - Cover and cook on HIGH for 20 to 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 well.
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.

# Expert Advice:

01 -
  • Minimal prep work—just 10 minutes to get everything into the crockpot
  • The slow cooker does all the heavy lifting while you go about your day
  • Combines the tangy, savory flavors of Mississippi chicken with creamy pasta perfection
  • One-pot convenience means less cleanup and more family time
  • Perfect for feeding a crowd or meal prepping for the week ahead
02 -
  • Use a 6-quart slow cooker to ensure there's enough room for the chicken, sauce, and pasta
  • Don't overcook the pasta—al dente is key since it will continue to absorb sauce as it sits
  • Stir the cream cheese mixture every 10 minutes during the final cooking phase to prevent clumping
  • Always check the labels on ranch and au jus packets for potential allergens, especially gluten and soy
  • Reserve a cup of pasta cooking water before draining—you can use it to thin the sauce if needed
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