Crock Pot Mississippi Chicken and Noodles

Crock Pot Mississippi Chicken and Noodles has tons of shredded chicken, tender noodles, and lots of kick from pepperoncini peppers. This recipe is a combination of two really popular recipes: Mississippi Chicken and Chicken and Noodles.

Simple Slow Cooker Recipe

This recipe is really simple to make. No need to pre-cook anything. Everything gets added to the slow cooker for easy clean-up.

How To Make

Just add the chicken, a packet of Ranch seasoning, a packet of Au Jus Gravy, some pepperoncini peppers and juice, and butter to a 6-quart crockpot. Cover and cook on LOW for 5 hours. The packets of Ranch seasoning and Au Jus add tons of flavor and saltiness to the chicken.

After 5 hours, you’ll shred the chicken and add 4 cups of chicken broth and the frozen noodles. Cover and cook on HIGH for one more hour. The starch from the noodles turns the cooking liquid into a slightly thickened gravy that is so, so tasty.

Crock Pot Mississippi Chicken and Noodles Recipe Tips

• For this recipe, you’ll want to use Reames Frozen Noodles. They have a homemade, hearty texture that other noodles don’t have and they are much thicker.
• I like to use chicken thighs because they stay so tender and moist in the crock pot. You can use chicken breasts instead and cook them for 1 less hour.
• I use regular chicken broth because I like salty foods, but you may want to use low-sodium chicken broth if you don’t like a lot of salt. The Ranch seasoning and Au Jus Gravy already have a great deal of salt in them.

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 Mississippi Chicken and Noodles

4 from 1 vote

Prep: 10 minutes mins

Cook: 6 hours hrs

Servings: 8

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Crock Pot Mississippi Chicken and Noodles has tons of shredded chicken, tender noodles, and lots of kick from pepperoncini peppers.

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Ingredients

• ▢ 3 pounds boneless, skinless chicken thighs
• ▢ 1 packet Ranch seasoning,, I use Hidden Valley
• ▢ 1 packet Au Jus Gravy
• ▢ 10 pepperoncini peppers
• ▢ 1/3 cup of juice from pepperoncini pepper jar
• ▢ 4 tablespoons butter,, cut into 6 slices
• ▢ 4 cups chicken broth
• ▢ 24 ounces frozen egg noodles,, I use Reames

Instructions 

• Place chicken thighs in a 6-quart crock pot. Sprinkle with Ranch and Au Jus seasonings.
• Add peppers and pour pepperoncini pepper juice over chicken.
• Scatter butter slices evenly over chicken. Cover and cook on LOW for 5 hours.
• Open crock pot and shred the chicken. Add broth and stir in frozen noodles. Cover and cook on HIGH for 1 hour.

Notes

You can use skinless, bone-in chicken thighs. When you open the crock pot to shred the chicken and add the noodles, just remove the bones.

Nutrition

Calories: 598kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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