Mississippi Chicken and Noodles (Slow Cooker Recipe)

Creamy Slow Cooker Mississippi Chicken on a plate with chopped basil all over pasta

Mississippi Chicken and Noodles (Slow Cooker Recipe)

This slow cooker Mississippi Chicken and Noodles recipe is perfect for simple weeknight dinners, with bold ranch and au jus flavors, tender chicken, and a creamy sauce. Serve it over pasta for a satisfying meal everyone will enjoy.

Course Dinner

Cuisine American

Keyword chicken, creamy, pasta, slow cooker

Prep Time 10

Cook Time 7

Total Time 7 10

Servings servings

Calories 610

Author Gina Dickson

Equipment

Slow Cooker Liners For easy cleanup!
Slow Cooker Digital Programmable with Temp Probe

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.

Notes

Storage

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.

Nutrition