Dinner

Crock Pot Mississippi Chicken Chili Recipe

ByElena Hart March 15, 2026March 15, 2026

Introduction

This Crock Pot Mississippi Chicken Chili is a creamy, flavorful twist on classic chili, featuring tender chicken, hearty beans, and a zesty kick from pepperoncini peppers. It’s an easy, hands-off recipe perfect for cozy dinners or meal prep.

This image shows a creamy, light beige soup base filled with soft white beans and whole bright yellow-green pepperoncini peppers scattered on top. The soup has small chopped green herbs sprinkled throughout. A wooden spoon is scooping up a spoonful that reveals layers of smooth creamy broth, white beans clustered together, pepperoncini pieces with a shiny, wet texture, and some lighter, shredded bits, creating a mix of smooth and chunky textures. The soup is in a dark pot contrasted against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless skinless chicken tenderloins (or chicken breasts)
1 ounce ranch seasoning mix

1 packet brown gravy mix
1 teaspoon garlic powder

½ teaspoon black pepper
2 cups chicken broth (can use low or no sodium)

2 cans great northern beans (15-ounce cans, drained and rinsed)
½ cup sliced pepperoncini peppers
2 tablespoons pepperoncini juice

8 ounce block cream cheese (softened and cubed)
½ cup heavy cream

Instructions

Step 1: Place the chicken tenderloins into the bottom of a 5-6 quart crock pot.

Step 2: Sprinkle ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the chicken.
Step 3: Pour chicken broth over the top. Then add great northern beans, pepperoncini peppers, and pepperoncini juice.
Step 4: Cover and cook on low for 6–7 hours, until chicken is very tender and can shred easily.

Step 5: Remove chicken, shred into bite size pieces, and return it to the crock pot.
Step 6: Add in cream cheese and heavy cream and stir until fully combined. If necessary, cover the crock pot for about 10 extra minutes to give time for the cream cheese to fully melt into the chili.
Step 7: Remove the lid and let chili rest for about 10 minutes before serving to thicken slightly.

Tips & Variations

For a spicier kick, add sliced jalapeños or a dash of cayenne pepper.
You can substitute great northern beans with cannellini or navy beans for a similar texture.
Use chicken breasts instead of tenderloins; just adjust cooking time if needed.

Make sure the cream cheese is softened to help it blend smoothly into the chili.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A gray bowl filled with a creamy white bean and shredded chicken stew, mixed with sliced yellow pepperoncini peppers, topped with whole yellow peppers and sprinkled with chopped green herbs. The bowl rests on a light wooden board, with a crusty golden bread loaf above it on a soft gray cloth, and a small white bowl of yellow pepperoncini peppers to the left. Wooden salt and pepper shakers sit behind the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a crock pot?

Yes, you can cook it on the stovetop in a large pot. Simmer gently over low heat for 1.5 to 2 hours until the chicken is tender, then shred and continue with the remaining steps.