Creamy 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
