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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.
Course
Dinner, Main Dish
Cuisine
Southern
Keyword
crock pot chicken
Prep Time
10
minutes
minutes
Cook Time
6
hours
hours
Servings
8
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:
598
kcal