Why You’ll Love This Recipe
This recipe is easy to throw together, using pantry staples and requiring almost no prep. The slow cooker does all the work, turning chicken into tender, flavorful shreds surrounded by a creamy, zesty sauce. It’s great for meal prepping, feeding a crowd, or simply satisfying your craving for something indulgent and comforting. Plus, the leftovers are just as good (if not better) the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Dry ranch seasoning mix
- Pepperoncini peppers (whole or sliced, jarred)
- Juice from pepperoncini jar
- Unsalted butter
- Cream cheese
- Salt and black pepper to taste
- Optional: garlic powder or onion powder for added depth
- Fresh parsley for garnish (optional)
Directions
- Place the chicken in the bottom of the slow cooker.
- Sprinkle the dry ranch seasoning evenly over the chicken.
- Add the pepperoncini peppers and pour in 2–3 tablespoons of their juice.
- Cut the butter into chunks and place on top of the chicken.
- Cover and cook on low for 5–6 hours or on high for 2.5–3 hours, until the chicken is tender.
- About 30 minutes before serving, add the cream cheese and stir to combine. Let it melt into the sauce.
- Shred the chicken with two forks and mix well with the creamy sauce.
- Taste and adjust seasoning if needed. Garnish with parsley and serve warm.
Servings and timing
This recipe serves 6 people. Prep time is 5 minutes, and cook time is 5–6 hours on low or 2.5–3 hours on high, for a total time of approximately 6 hours (low) or 3 hours (high).
Variations
- Use chicken thighs for extra richness and moisture.
- Add sliced onions or mushrooms for more savory depth.
- Stir in shredded cheddar or mozzarella cheese for an extra cheesy version.
- Swap cream cheese with sour cream or Greek yogurt for a lighter twist.
- Serve on sandwich rolls for a creamy chicken sandwich or slider.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. This dish can also be frozen—let it cool completely, store in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating.
FAQs
What are pepperoncini peppers?
Pepperoncinis are mild, tangy Italian peppers that add a burst of flavor without overwhelming heat.
Can I use frozen chicken?
Yes, but it’s best to thaw chicken first for even cooking and food safety.
Do I need to add liquid?
No extra liquid is needed; the chicken releases moisture, and the pepperoncini juice adds just enough.
Can I make it without cream cheese?
Yes, but the sauce will be more broth-like. You can substitute with sour cream or leave it out entirely.
Is this dish spicy?
Not really. Pepperoncinis add a mild tang and very subtle heat, but it’s still family-friendly.
Can I use homemade ranch seasoning?
Absolutely. You can substitute 1 tablespoon of homemade ranch seasoning mix in place of the packet.
What should I serve with Mississippi Chicken?
Mashed potatoes, rice, egg noodles, or crusty bread work well. It’s also great on sandwich buns.
Can I cook this on high?
Yes, cook on high for 2.5–3 hours, but low and slow tends to yield more tender results.
Can I add vegetables to the slow cooker?
Yes, baby carrots or sliced onions can be added at the beginning of cooking.
Will the sauce thicken as it cools?
Yes, the sauce will thicken slightly as it rests and once the cream cheese is fully incorporated.
Conclusion
Creamy Slow Cooker Mississippi Chicken is a no-fuss, big-flavor dish that’s perfect for busy days and hearty appetites. With tangy pepperoncinis, rich butter, savory ranch seasoning, and smooth cream cheese, every bite is bursting with comforting goodness. Whether served over mashed potatoes or tucked into a sandwich, this easy chicken dinner is sure to become a regular in your meal rotation.
PrintCreamy Slow Cooker Mississippi Chicken Recipe
Creamy Slow Cooker Mississippi Chicken is a rich, tangy, and savory comfort food dish made with ranch seasoning, pepperoncini peppers, butter, and cream cheese. This set-it-and-forget-it recipe delivers tender shredded chicken in a zesty, creamy sauce—perfect for serving over mashed potatoes, rice, or rolls.
- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) dry ranch seasoning mix
- 6–8 pepperoncini peppers (whole or sliced)
- 2–3 tablespoons pepperoncini juice (from jar)
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 4 oz cream cheese
- Salt and black pepper to taste
- Optional: 1/2 teaspoon garlic powder or onion powder
- Fresh parsley for garnish (optional)
Instructions
- Place chicken in the bottom of the slow cooker.
- Sprinkle ranch seasoning over the chicken.
- Add pepperoncini peppers and pour in 2–3 tablespoons of their juice.
- Place butter chunks evenly over the top.
- Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until chicken is tender.
- About 30 minutes before serving, add cream cheese. Stir gently to combine and let it melt.
- Shred chicken with two forks and mix well into the creamy sauce.
- Taste and adjust seasoning. Garnish with parsley if desired and serve warm.
Notes
- Chicken thighs add more moisture and richness than breasts.
- Use homemade ranch seasoning for a preservative-free option.
- Great served over mashed potatoes, rice, noodles, or in sandwiches.
- To lighten it up, use reduced-fat cream cheese or Greek yogurt.
- Add sliced onions or mushrooms at the beginning for more depth.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 1g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg
