Crock Pot Mississippi Chicken Chili
A combination of two favorites- Mississippi chicken and white chicken chili made in the Slow Cooker.
Servings 8
Calories 196kcal
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
Calories: 196kcal | Carbohydrates: 6g | Protein: 24g | Fat: 8g | Sodium: 788mg | Fiber: 0.5g | Sugar: 2g
