Creamy Crockpot Mississippi Chicken (Printable)

Tender shredded chicken combined with creamy sauce and pasta, slow-cooked for deep, rich flavors.

# 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

# How-To Steps:

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 breasts.
03 - Place pepperoncini peppers and pepperoncini juice on top of the seasoned chicken.
04 - Place unsalted butter in several pieces over the chicken.
05 - Cover and cook on LOW setting for 4 hours, or until chicken is tender and fully cooked through.
06 - Using two forks, shred the chicken directly in the crockpot until it reaches desired consistency.
07 - Add cubed cream cheese and heavy cream, stirring gently until combined.
08 - Cover and cook on HIGH setting for 20-30 minutes, stirring occasionally, until cream cheese is fully melted and sauce becomes smooth.
09 - In a separate large pot, cook pasta in salted boiling water according to package instructions until al dente, then drain thoroughly.
10 - Stir cooked pasta and Parmesan cheese into the creamy chicken mixture, adjusting seasoning with salt and pepper as needed.
11 - Transfer to serving dishes and garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The crockpot does almost everything while you go about your day, and somehow tastes like you spent hours cooking.
  • Those pepperoncini peppers give you that tangy kick everyone expects from Mississippi anything, but in creamy pasta form that makes you pause mid-bite.
  • It feeds six people with minimal effort and keeps beautifully in the fridge for quick lunches the next day.
02 -
  • Soft butter and cubed cream cheese are non-negotiable—hard cold pieces will make your sauce lumpy and require aggressive stirring that breaks up the pasta.
  • Cooking the pasta slightly underdone is essential because it will continue absorbing liquid in the warm crockpot, and overcooked pasta turns to mush in this dish.
03 -
  • Save a little pasta water before draining—if your final dish feels too thick, a splash brings everything back to creamy perfection without making it watery.
  • Make this the morning of a dinner party and reheat gently on the stovetop in a large pot, stirring often so nothing sticks to the bottom or breaks.
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