Crock Pot Mississippi Chicken and Noodles

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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.

Mississippi Chicken and Noodles in crock pot

 

This recipe is really simple to make. No need to pre-cook anything. 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

 

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.

Slow Cooker Mississippi Chicken and Noodles

More Chicken Crock Pot Recipes:

Mississippi Chicken and Noodles in crock pot

Crock Pot Mississippi Chicken and Noodles

Course: Main Dish
Cuisine: Southern
Keyword: crock pot chicken
Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 8
Calories: 598kcal
Crock Pot Mississippi Chicken and Noodles has tons of shredded chicken, tender noodles, and lots of kick from pepperoncini peppers.
Print Recipe

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

Easy Crock Pot Mississippi Chicken and Noodles

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