When you’re craving something warm and filling, Mississippi chicken and noodles is the kind of recipe you’ll be glad you have ready to go. It’s a slow cooker dinner I turn to when I want something savory and satisfying on the table without a lot of effort. A handful of simple ingredients, tender chicken, and noodles come together into a creamy, comforting meal that just works every time.
My family has always loved my Mississippi beef pot roast, so I wanted to recreate that same cozy, comforting feel with chicken instead. After testing a few versions, this is the one everyone kept asking for.
It’s the perfect dinner to make on nights when everyone’s hungry, and you don’t want to stand at the stove. It brings the bold flavors of Mississippi slow cooker chicken into a noodle dish that’s effortless to serve and so good you’ll be reaching for seconds.
Key Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.
- Chicken breasts: Boneless, skinless chicken breasts cook up tender in the slow cooker and shred easily once they are done.
- Au jus gravy mix: This is where that deep, savory flavor comes from, and it helps create the rich sauce.
- Ranch seasoning mix: I use the Hidden Valley, but any store brand works just fine.
- Pepperoncini peppers: Mt. Olive Italian Seasoned Sliced Pepperoncini brand is my go-to for this recipe because they work so well.
- Heavy whipping cream: Added near the end so the sauce turns creamy and smooth without breaking.
- Pasta: Short pasta like penne, rotini, or bowtie works well and holds onto the sauce.
Smart Substitutions
- You don’t need a specific pasta shape here. Your family’s favorite will work as long as you cook it separately and spoon the sauce over it.
- Chicken thighs work just as well if that is what you prefer or have on hand.
- No au jus mix? I’ve swapped in onion soup mix before; just keep in mind it can be a little saltier.
Recipe Essentials
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This is a true slow cooker recipe where most of the work happens while you are doing something else. You layer everything in, let it cook low and slow while you go about your day, then stir in the creamy finish at the end.
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Cover and cook on low for 7 hours or high for 4, until the chicken is tender.
About 30 minutes before it’s done, shake cornstarch and heavy cream in a jar until smooth, then stir into the slow cooker.
Cover and cook 30 more minutes to thicken the sauce.
Meanwhile, cook pasta in salted water until tender, drain, and serve topped with the creamy chicken and sauce.
Tip: If your sauce turns out thinner than you’d like (or you want options), Easy Ways to Thicken Sauce, Gravy, Soups, and Stews in a Slow Cooker offers simple fixes.
Variations and Recipe Tips
If you like things a little tangier, add a splash of extra pepperoncini juice; it really brightens up the sauce.
Usually, I top mine with grated Parmesan and fresh herbs; parsley or basil work great. I set out crushed red pepper flakes for those who want some spice, and when I’m feeling indulgent, I add toasted breadcrumbs or melt some provolone or mozzarella right on top.
Running late? No worries! Just keep the slow cooker on warm once the sauce has thickened to keep everything nice until you’re ready. If slow cooker timing and warm settings have you confused, the Crock Pot Cooking Guide is here to save the day (and your meal).
Hospitality with Mississippi Chicken and Noodles
Try hosting a simple two-family dinner and invite over a family you’d like to get to know better. This is the kind of night where everyone settles in easily, conversation flows, and the table feels open and inviting from the moment everyone sits down; no pressure, just people enjoying a good meal together.
Serve the Mississippi chicken and noodles as the star of the meal, add Green Jacket Salad and Italian Cheesy Pull Apart Bread for scooping up every bit of that sauce, then set out a simple sweet like Creamy Cake Mix Lemon Bars with Buttery Crust. With Mississippi chicken and noodles on the table, all that’s left is good company and laughter with loved ones.
Make this savory Mississippi chicken and noodles recipe when your week gets crazy; it’s as easy as it is delicious. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!
Mississippi Chicken and Noodles (Slow Cooker Recipe)
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Ingredients
- 4 chicken breasts, boneless skinless
- 1 ounce au jus powdered gravy mix, packet
- 1 ounce ranch dry powder and dressing mix, packet
- Pepperoncini peppers, Mount Olive Italian pepperoncini (sliced)
- 2 cups heavy whipping cream
- 3 tablespoons cornstarch
- 8 ounces pasta, Penne, rotini, bowtie or your favorite pasta
- 1 teaspoon salt, for boiling pasta
Instructions
Prepare the Chicken
- Trim any excess fat from the chicken breasts.
- Place the chicken breasts in the slow cooker in an even layer.4 chicken breasts
Mix the Sauce
- In a small bowl, combine the au jus powdered gravy mix and the ranch dry powder and dressing mix.1 ounce au jus powdered gravy mix, 1 ounce ranch dry powder and dressing mix
- Whisk in the water until the mixture is smooth and well blended.
- Pour the sauce over the chicken, making sure the chicken is well coated and mostly submerged.
Add the Peppers
- Drain the pepperoncini peppers.Pepperoncini peppers
- Sprinkle about one-half cup of the sliced peppers over the chicken. Add more or a little juice if you like extra heat.
Slow Cook
- Cover the slow cooker.
- Cook on low heat for 7 hours or on high heat for 4 hours, until the chicken is very tender.
Make It Creamy
- About 30 minutes before the cooking time is finished, combine the cornstarch and heavy whipping cream in a jar with a tight-fitting lid.3 tablespoons cornstarch, 2 cups heavy whipping cream
- Shake vigorously until the cornstarch is fully dissolved.
- Remove the slow cooker lid and gently stir the cream mixture into the chicken and sauce.
- Cover again and continue cooking for the final 30 minutes, allowing the sauce to thicken.
Cook The Pasta
- Bring a large pot of water and the salt to a hard boil.1 teaspoon salt
- Add pasta and cook until just tender and soft. Don’t over cook.8 ounces pasta
- Drain pasta
Serve
- Serve the creamy Mississippi chicken over your favorite pasta.
Gina’s Notes and Tips
- Room Temperature: Since it’s creamy, I get it put away within about an hour after serving.
- Fridge: Store the chicken and sauce in an airtight container for up to 3 to 4 days. Keep the pasta separate so it does not soak up too much sauce.
- Reheating: Reheat gently and add a splash of cream or milk if the sauce needs loosening.
Equipment
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