Mississippi Chicken Chili (Slow Cooker Recipe)
Slow cooker Mississippi chicken chili mashes up creamy chicken chili with the briny ranch flavor of Mississippi pot roast for a hearty bowl of comfort food. It’s an easy dump and go dinner that lets the slow cooker do most of the work so you can throw it together in the morning, go about your day, and come home to a home cooked meal that’s ready to go!
You can never go wrong with a hearty bowl of chili around these parts.
I like to keep things fresh and interesting though instead of making the usual beef chili all winter long.
And this Mississippi chicken chili is definitely a delicious way to spice things up.
It brings together the tangy kick of pepperoncini, the savory flavor of ranch seasoning, and tender chicken in a hearty chili that’s creamy, satisfying, and full of flavor.
Plus, like all good slow cooker meals, it’s pretty much a set it and forget it style recipe.
You just add everything to the slow cooker and let it the crock pot work its magic while you live your life.
Then finish it off with a little cream cheese and heavy cream and dinner’s ready in minutes.
Serve it up with cornbread, crackers, or a pile of shredded cheese on top, and you’ve got a cozy dinner that’s just as good for a casual family meal as it is for game day.
Ingredients
To make this you’ll need:
- Chicken breasts– Boneless, skinless chicken breasts. Trim the extra fat off.
- Ranch seasonings mix– A 1 ounce packet.
- Brown gravy mix– 1 packet.
- Spices– Garlic powder and pepper.
- Chicken broth– Use low sodium if you are worried about this being too salty.
- Beans– 2 15 ounce cans of great northern beans. Drain and rinse the beans.
- Pepperoncini peppers– You’ll need both sliced pepperoncini peppers and the juice. I recommend using the mild version, unless you’re sure you want to add some kick to your chili.
- Cream cheese– Soften it to room temperature and cut it into cubes.
- Heavy cream
How to Make
This slow cooker Mississippi chicken chili is so easy to make.
Just add the chicken to the bowl of the slow cooker and sprinkle the ranch seasoning, gravy mix, garlic, and pepper evenly out overtop of the meat.
Pour the broth overtop, then add the beans, peppers, and pepper juice.
Put the lid on the slow cooker and cook on LOW for 6-7 hours.
After the chicken has cooked for 6-7 hours, transfer the chicken using a pair of tongs to a cutting board.
Shred the chicken and put it back in the slow cooker.
Stir in the cream cheese and heavy cream.
Leave the slow cooker uncovered and just let it sit for 10-15 minutes, undisturbed, so the chili can thicken.
Ladle into bowls, serve warm, and enjoy!
Storing Leftovers
Let any leftovers cool to room temperature and either refrigerate them in the bowl of the slow cooker with the lid on or an air tight container for up to 4 days.
Reheat it either in the slow cooker until warm or scoop out individual portions into to microwave safe bowls and microwave until warm.
Tips and Tricks
- Shredded cheddar, sour cream, sliced green onions, crumbled bacon and crushed tortilla chips all make for yummy toppings.
- Don’t worry if it doesn’t feel like you’ve added enough liquid in the beginning. The ingredients, especially the chicken, will release some liquid as they cook.
- Want it less or more spicy? Adjust the amount of pepperoncini to suit your taste. Also check to see if you’re using mild or medium/hot pepperoncini, as that will definitely play a huge part in the overall spiciness of the finished chili.
Other Mississippi Style Recipes
Slow cooker Mississippi chicken chili is a creative way to use the classic Mississippi pot roast seasonings in an entirely new dinner.
Make it and enjoy!
Looking for other Mississippi style recipes?
Try these:
- Mississippi Sloppy Joes
- Mississippi Beef Spaghetti
- Mississippi Chicken & Potato Skillet
- Slow Cooker Mississippi Meatballs
If you’ve tried this SLOW COOKER MISSISSIPPI CHICKEN CHILI or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mississippi Chicken Chili (Slow Cooker Recipe)
Ingredients
- 1 1/2 - 2 LBS boneless, skinless chicken breasts trimmed of fat
- 1 1 oz pkt ranch seasoning mix
- 1 pkt brown gravy mix
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 1/2 cups chicken broth
- 2 15 oz cans great northern beans drained & rinsed
- 1/2 cup sliced pepperoncini peppers
- 2 tbsp pepperoncini juice
- 8 oz cream cheese softened & cubed
- 1/2 cup heavy whipping cream
Instructions
- Add the chicken to the bowl of the slow cooker.1 1/2 - 2 LBS boneless, skinless chicken breasts
- Sprinkle the ranch seasoning, gravy mix, garlic, and pepper evenly out overtop of the meat.1 1 oz pkt ranch seasoning mix, 1 pkt brown gravy mix, 1 tsp garlic powder, 1/2 tsp pepper
- Pour the broth overtop, then add the beans, peppers, and juice.2 1/2 cups chicken broth, 2 15 oz cans great northern beans, 1/2 cup sliced pepperoncini peppers, 2 tbsp pepperoncini juice
- Cover and cook on LOW for 6-7 hours.
- Using tongs, transfer the chicken to a waiting cutting board. Shred the chicken, then return it to the slow cooker.
- Add the cream cheese and cream to the bowl, and stir everything together until evenly combined.8 oz cream cheese, 1/2 cup heavy whipping cream
- Leave the slow cooker uncovered and just let it sit for 10-15 minutes, undisturbed, so the chili can thicken some.
- Ladle into bowls, serve warm, and enjoy!
Notes
- Shredded cheddar, sour cream, sliced green onions, crumbled bacon and crushed tortilla chips all make for yummy toppings.
- Don't worry if it doesn't feel like you've added enough liquid in the beginning. The ingredients, especially the chicken, will release some liquid as they cook.
- Want it less or more spicy? Adjust the amount of pepperoncini to suit your taste. Also check to see if you're using mild or medium/hot pepperoncini, as that will definitely play a huge part in the overall spiciness of the finished chili.
Nutrition
