Creamy Crockpot Mississippi Chicken (Printable Version)

Tender slow-cooked chicken with creamy sauce, tangy pepperoncini, and pasta, full of flavor and effortless cooking.

# Ingredient List:

→ 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

# Steps:

01 - Arrange boneless, skinless 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 - Distribute whole pepperoncini peppers and pepperoncini juice over the top of the seasoned chicken.
04 - Place unsalted butter in several pieces over the chicken mixture.
05 - Cover and cook on LOW setting for 4 hours, or until chicken is tender and fully cooked through.
06 - Remove lid and shred chicken directly in the crockpot using two forks until fully separated.
07 - Add softened cream cheese and heavy cream to the shredded chicken, stirring gently until fully combined.
08 - Cover and cook on HIGH setting for 20-30 minutes, stirring occasionally, until cream cheese is completely melted and sauce reaches smooth consistency.
09 - Meanwhile, cook penne or rotini pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly in a colander.
10 - Stir cooked pasta and grated Parmesan cheese into the creamy chicken mixture in the crockpot. Season with salt and black pepper to taste.
11 - Transfer to serving dishes and garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The crockpot does nearly all the work while you go about your day, then you stir in pasta and dinner is legitimately done.
  • That tangy pepperoncini flavor with creamy sauce tastes like you fussed way more than you actually did.
  • It stretches easily to feed a crowd, and leftovers taste even better the next day if you can resist finishing it all.
02 -
  • Don't skip softening the cream cheese cubes before adding them—cold chunks turn into lumps and refuse to blend smoothly no matter how long you stir.
  • The pasta is your final ingredient for a reason; add it too early and it'll absorb all the liquid and turn mushy before serving.
  • Those seasoning packets vary wildly by brand in saltiness, so taste before adding extra salt at the end.
03 -
  • Cube and soften your cream cheese for 10 minutes before the dish goes into its final warming phase—this prevents lumps and saves you from frustrated stirring.
  • Cook your pasta one minute under the package time so it finishes cooking just slightly in the hot sauce without turning to mush.
  • Reserve a cup of pasta water before draining; it's liquid gold if your final dish needs loosening without diluting the flavor.
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