Crock Pot Mississippi Chicken and Noodles blends plentiful shredded chicken, tender egg noodles, and a bright, tangy kick from pepperoncini peppers. This comforting slow-cooker dish draws inspiration from two beloved classics—Mississippi Chicken and Chicken and Noodles—combining their best qualities into one easy, flavorful meal.
Simple Slow Cooker Recipe
This recipe is designed for convenience and minimal prep. There’s no need to brown or pre-cook the chicken: everything goes straight into a 6-quart slow cooker for hands-off cooking and easy cleanup. The result is a rich, savory broth flavored by ranch and au jus seasonings, brightened by pepperoncini, and finished with noodles that thicken the sauce into a cozy gravy.
How To Make
Place the chicken in the crock pot and sprinkle the dry Ranch seasoning and Au Jus gravy mix over the top. Add whole pepperoncini peppers and pour about 1/3 cup of the pepperoncini brine over the chicken to give the dish its signature tang. Scatter slices of butter over the meat. Cover and cook on LOW for about five hours so the chicken becomes tender enough to shred easily.
After five hours, open the crock pot and shred the chicken using two forks. Add four cups of chicken broth and stir in 24 ounces of frozen egg noodles. Increase the heat to HIGH and cook for one more hour. During that final hour the noodles release starch, gently thickening the cooking liquid into a flavorful gravy that coats the chicken and noodles.
Crock Pot Mississippi Chicken and Noodles Recipe Tips
- Use frozen egg noodles for the best texture; Reames-style frozen egg noodles are recommended for a hearty, homemade bite and they hold up well in the slow cooker.
- Chicken thighs are a great choice because they stay moist and tender during slow cooking. You may substitute boneless chicken breasts, but reduce the initial cooking time by about an hour to prevent drying.
- The Ranch and Au Jus packets are salty, so if you prefer less sodium, choose low-sodium chicken broth or reduce added salt in side dishes. Taste before serving and adjust seasoning as needed.
More Chicken Crock Pot Recipes
- Easy Crock Pot Chicken and Dumplings
- Crock Pot Chicken and Dressing
- Crock Pot Chicken Parmesan
- Sour Cream and Bacon Crockpot Chicken
- Crock Pot Catalina Chicken
- Slow Cooker Crack Chicken Pasta
- Crock Pot Chicken and Stuffing with Green Beans
- Slow Cooker Chicken Tortilla Soup
Crock Pot Mississippi Chicken and Noodles
Equipment
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6-quart slow cooker
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1 packet Ranch seasoning mix (such as Hidden Valley)
- 1 packet Au Jus gravy mix
- 10 pepperoncini peppers
- 1/3 cup juice from the pepperoncini jar
- 4 tablespoons butter, cut into slices
- 4 cups chicken broth
- 24 ounces frozen egg noodles (about 24 oz; Reames-style recommended)
Instructions
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Place the chicken thighs in the bottom of a 6-quart slow cooker. Evenly sprinkle the Ranch seasoning and Au Jus gravy mix over the chicken.
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Add the whole pepperoncini peppers, then pour roughly one-third cup of pepperoncini brine over the top to add acidity and flavor.
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Tuck the butter slices around and over the chicken. Cover the slow cooker and cook on LOW for about 5 hours, or until the chicken shreds easily.
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Carefully open the lid and shred the chicken with two forks right in the slow cooker. Pour in 4 cups of chicken broth and stir in the frozen noodles. Cover and cook on HIGH for 1 hour, until the noodles are tender and the liquid has thickened slightly.
Notes
Nutrition
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Carbohydrates: 64g
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Protein: 46g
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Fat: 17g
Nutrition information is automatically calculated and should be used only as an approximation.
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