Crock Pot Mississippi Chicken Chili Recipe
A creamy and flavorful Crock Pot Mississippi Chicken Chili made with tender chicken, great northern beans, pepperoncini peppers, and a rich blend of ranch seasoning, brown gravy mix, cream cheese, and heavy cream. This easy slow cooker recipe delivers a hearty and comforting meal with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Chicken and Seasoning
- 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
Chili Base
- 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
Creamy Finish
- 8 ounce block cream cheese (softened and cubed)
- ½ cup heavy cream
Instructions
- Prepare the Crock Pot: Place the chicken tenderloins into the bottom of a 5-6 quart crock pot to form the base of the chili.
- Add Seasonings: Sprinkle ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the chicken, ensuring full seasoning coverage.
- Add Liquids and Beans: Pour the chicken broth over the chicken and seasonings, then add the drained and rinsed great northern beans, sliced pepperoncini peppers, and the pepperoncini juice to the crock pot.
- Cook the Chili: Cover and cook on low for 6 to 7 hours until the chicken is very tender and shreds easily, allowing all flavors to meld together.
- Shred the Chicken: Remove the chicken from the crock pot and shred into bite-size pieces, then return the shredded chicken to the crock pot to combine with the other ingredients.
- Add Cream Cheese and Cream: Stir in the softened and cubed cream cheese along with the heavy cream until fully combined; cover the crock pot and cook for an additional 10 minutes if necessary, to allow the cream cheese to melt completely into the chili.
- Rest and Serve: Remove the lid and let the chili rest for about 10 minutes to thicken slightly before serving, ensuring a rich and creamy texture.
Notes
- For a thicker chili, cook uncovered for an additional 10-15 minutes after the cream cheese is added.
- You can substitute chicken breasts if tenderloins are not available.
- Use low-sodium chicken broth to control salt content.
- Adjust pepperoncini quantity to your preferred spice level.
- This chili pairs well with cornbread or tortilla chips for serving.
Keywords: Crock Pot chili, Mississippi chicken chili, slow cooker chicken recipe, creamy chicken chili, easy crock pot meals
