Creamy Crockpot Mississippi Chicken (Print Version)

Tender chicken slow-cooked with creamy sauce and pasta, flavored with tangy pepperoncini and ranch seasoning.

# Components:

→ Chicken & Seasonings

01 - 2 pounds boneless, skinless chicken breasts
02 - 1 packet (1 ounce) ranch seasoning mix
03 - 1 packet (1 ounce) 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 ounces cream cheese, cubed and softened
08 - 1 cup heavy cream
09 - 12 ounces 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

# Directions:

01 - Arrange the chicken breasts in the bottom of a 6-quart slow cooker.
02 - Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken breasts.
03 - Place the whole pepperoncini peppers and pepperoncini juice over the seasoned chicken.
04 - Distribute the unsalted butter in several small pieces over the chicken mixture.
05 - Cover and cook on LOW setting for 4 hours, or until the chicken is tender and fully cooked through.
06 - Using two forks, shred the cooked chicken directly in the slow cooker, breaking it into bite-sized pieces.
07 - Add the softened cream cheese and heavy cream to the shredded chicken mixture, stirring gently until combined.
08 - Cover and cook on HIGH setting for 20 to 30 minutes, stirring occasionally, until the cream cheese is fully melted and the sauce is smooth.
09 - While the sauce finishes, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly in a colander.
10 - Stir the cooked pasta and grated Parmesan cheese into the creamy chicken mixture. Season with salt and pepper to taste.
11 - Transfer to serving bowls and garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It's a complete dinner from one pot that fills your kitchen with an irresistible aroma without demanding constant supervision.
  • The tangy pepperoncini balanced against creamy sauce creates that addictive flavor you keep coming back for another bite.
02 -
  • Soften the cream cheese before adding it, or you'll spend way longer stirring and still end up with small lumps that refuse to cooperate.
  • Always cook the pasta separately and underdone slightly, because it finishes cooking once it hits the hot creamy mixture and absorbs the sauce.
03 -
  • For extra heat and flavor intensity, add a pinch of crushed red pepper flakes or double the pepperoncini peppers without making it overwhelmingly spicy.
  • Brown the drained pasta in a little butter before stirring it in if you want it to stay separate and toothsome rather than getting lost in the sauce.
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