Crock Pot Mississippi Chicken Chili
Crock Pot Mississippi Chicken Chili is a fun twist on white chicken chili! With all those ‘Mississippi’ recipe flavors but in a warm, creamy slow cooker chili!
A Unique White Chili Crock Pot Recipe
I’m sure by now, you’ve seen all sort of “Mississippi something recipes.” With Mississippi Pot Roast, Mississippi Chicken, Mississippi Meatloaf and even Mississippi Kielbasa! They all have the same basic ingredients with minor changes. So I figured why not add those flavors to a white chili! It came out with so much flavor and different than a traditional White Chicken Chili. My biggest tip for all of those ‘Mississippi’ meals is to make sure you use low sodium options when possible – it makes a huge difference!
Unique and very yummy! Will definitely be making again! The house smelled amazing too!
– Katrina
Frequently Asked Questions:
I don’t think it’s overly spicy, but if you don’t want any extra spice, I would just leave out the pepperoncini juice and use the whole peppers instead of the slices, so you can get a little of that flavor without much of the spice.
If you find your chili being thicker tha you prefer, just warm up some more chicken broth and stir it in.
Want some more tangy flavor? Add some more pepperoncini juice. Want to add a touch of sweetness? Add some corn. You can add some Monterey Jack or mozzarella cheese just before serving it is when I’d stir it in. Want some heat? Try tossing in some diced jalapenos or some crushed red pepper flakes.
If you’d like the broth to be super thick, you can make a cornstarch slurry and add it in. To do this, just mix 3 Tablespoons of cornstarch with 3 Tablespoons of water. Once that’s mixed together, toss it in the chili and stir. Cover the chili back up with the lid adn turn to a high setting for about 30 minutes.
Just like any other Chicken Chili recipe, a good crusty bread is really good with this chili. You could also serve a bowl with some Sweet Cornbread or Cornbread Muffins. A nice green salad or some roasted veggies also go nicely together as well.
This chili can be stored in an airtight container that should be kept in the fridge for up to 4 days. You can keep it longer by freezing it for up to 2 months in a freezer safe container. Toss frozen chili in the fridge to thaw overnight before reheating on the stovetop or in the microwave. Be sure to stir it occasionally so it reheats evenly.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- boneless, skinless chicken tenderloins– or you can use boneless skinless chicken breasts. Chicken thighs work if you prefer dark meat.
- ranch seasoning mix– I like to use Homemade Ranch Seasoning if I have some on hand, but a packet from the store will do just fine if that’s all you have.
- brown gravy mix– instead of brown gravy, you could give a packet of Au Jus gravy a try. Homemade Au Jus gravy should work too. If you want an onion twist, try adding some onion soup mix instead.
- garlic powder
- chicken broth– you can use low or no sodium broth, especially if you have a salty gravy mix. Using Homemade Chicken Broth is always an option and is a good one if you’re looking to control specific ingredients.
- great northern beans– drained and rinsed. Cannellini beans are a good alternative.
- sliced pepperoncini peppers– these are what brings that classic Mississippi flavor
- pepperoncini juice– again, this is that Mississippi flavor star
- block cream cheese– softened and cubed makes it easier to melt into the dish. You can use my Tips to Soften Cream Cheese Faster if you need them. I usually stick to full fat cream cheese, but if you only have reduced fat cream cheese, that should still work. But the consistency might be a bit thin in comparison.
- heavy cream
How To Make Crock Pot Mississippi Chicken Chili:
Place the chicken tenderloins into the bottom a 5-6 quart crock pot. Sprinkle ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the chicken. Pour chicken broth over the top. Then add great northern beans, peperoncini peppers, and peperoncini juice. Cover and cook on low for 6–7 hours, until chicken is very tender and can shred easily. Remove chicken, shred into bite size pieces, and return it to the crock pot.
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. Remove the lid and let chili rest for about 10 minutes before serving to thicken slightly.
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Crock Pot Mississippi Chicken Chili
Ingredients
- 1½ pounds boneless skinless chicken tenderloins (or chicken breasts)
- 1 ounce packet 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 (15 ounce) cans cans great northern beans, 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
- Place 1½ pounds boneless skinless chicken tenderloins into the bottom a 5-6 quart crock pot.
- Sprinkle contents of 1 ounce packet ranch seasoning mix, 1 packet brown gravy mix, 1 teaspoon garlic powder and ½ teaspoon black pepper evenly over the chicken.
- Pour in 2 cups chicken broth. Then add 2 (15 ounce) cans cans great northern beans, drained and rinsed, ½ cup sliced pepperoncini peppers and 2 Tablespoons pepperoncini juice.
- Cover and cook on low for 6–7 hours, until chicken is very tender and can shred easily.
- Remove chicken, shred or cut into bite size pieces, and return it to the crock pot.
- Add in 8 ounce block cream cheese, softened and cubed and ½ cup 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.
- Remove the lid, stir again, and let chili rest for about 10 minutes before serving to thicken slightly.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This makes between 6-8 servings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Followed directions exactly. Great!
Unique and very yummy! Will definitely be making again! The house smelled amazing too!
Love it! We also like your Mississippi Pot Roast.
In the middle of a kitchen remodel right now and this was super easy and delicious. I cut in half (just two of us) and made in a 2 qt. love all your recipes!