Crockpot Creamy Mississippi Chicken

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Crockpot Creamy Mississippi Chicken- tender pieces of shredded chicken coated in a rich, creamy sauce with a spicy kick.

Crock Pot Mississippi Chicken


The combination of Ranch seasoning and pepperoncini peppers is to die for. It is positively heavenly! And as much as I love regular Crock Pot Mississippi Chicken, adding cream cheese makes this dish even more crave worthy. It becomes almost like a dip and it would be perfectly acceptable to serve as a dip with tortilla chips or Frito scoops.

It also makes a great sandwich, but to be honest, I like to eat it plain right out of a bowl and I sometimes even add extra pepperoncini peppers becasue I can never seem to get enough of them.


Crockpot Creamy Mississippi Chicken


This is the simplest of recipes and only takes about 5 minutes to prep. Just place 2 1/2 to 3 pounds of boneless, skinless chicken breasts in a slow cooker with a packet of Ranch seasoning,a packet of Au Jus Gravy Mix, 1/3 a cup of liquid from a jar or pepperoncini peppers, and about 10 pepperoncini peppers.

Cover and cook on LOW for 5 to 6 hours. Cut the cream cheese into chunks and add them to the slow cooker. Place the lid back on for about 5 minutes. Shred the chicken and stir the cream cheese in. That’s it!

Warning- This dish is fairly salty. Ranch seasoning, Au Jus, cream cheese and even pepperoncini peppers all contain a good amount of salt. If you dig salty foods, you will love it. If you don’t love salty foods, you probably won’t dig it.

One option is to look for reduced-sodium Ranch seasoning or make a homemade Ranch seasoning that is low on salt.

Crockpot Creamy Mississippi Chicken will keep in an airtight container in the refrigerator for 4 to 5 days.

Crockpot Creamy Mississippi Chicken


More Mississippi Style Recipes:

Watch the short video below to see how easy this recipe is to make.

Crock Pot Mississippi Chicken

Crockpot Creamy Mississippi Chicken

Course: Main Dish
Cuisine: Southern
Keyword: mississippi chicken
Prep Time: 5 minutes
Cook Time: 5 hours
Servings: 6
Calories: 452kcal
Crockpot Creamy Mississippi Chicken- tender pieces of shredded chicken coated in a rich, creamy sauce with a spicy kick.

Print Recipe


  • 2 1/2 to 3 pounds boneless, skinless chicken breasts
  • 1 packet Ranch seasoning
  • 1 packet Au Jus gravy mix
  • 1/3 cup pepperoncini juice
  • 10 pepperoncini peppers
  • 1 (8-ounce) package cream cheese, softened


  • Place chicken in a slow cooker. A 4 to 6-quart slow cooker works fine.
  • Sprinkle ranch and Au Jus on top of chicken.
  • Add the pepperoncini juice and peppers.
  • Cover and cook on LOW for 5 to 6 hours.
  • Cut cream cheese into pieces and add to crock pot. Place lid back on for 5 minutes.
  • Shred chicken with 2 forks and stir to mix the cream cheese in.


Boneless, skinless chicken thigh meat can be used instead of chicken breasts, but will need to be cooked a little longer.
This is a salty dish. If you don't like salty foods, try to find a low sodium Ranch seasoning or make a homemade one. Or you can try adding only 1/2 a packet of Ranch seasoning.


Calories: 452kcal

Crock Pot Creamy Mississippi Chicken

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3 thoughts on “Crockpot Creamy Mississippi Chicken

  1. Can you substitute pickled jalepenos for the peperoncini, my family doesn’t like them. Although this might make it cream Texas chicken 😋

    1. Your thinking the same thing as me. If one of us gets to make this, just post it. I wish I could eat it but had gastric sleeve operation.

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