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–+ servings
Mississippi Chicken and Noodles in crock pot
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4 from 1 vote

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: crock pot chicken
Servings: 8

Equipment

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: 599kcal | Carbohydrates: 64g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 250mg | Sodium: 915mg | Potassium: 679mg | Fiber: 3g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 3mg