Crock Pot Mississippi Chicken Chili

A bold, creamy crock pot chicken chili that combines Mississippi-style roast flavors with hearty white chili elements. Full of ranch, gravy, pepperoncinis, and cream cheese.

Prep time: 10 minutes
Cook time: 7 hours
Total time: 7 hours 10 minutes
Yield: 8 servings

Ingredients

1½ pounds boneless skinless chicken tenderloins or breasts 1 ounce ranch seasoning mix 1 packet brown gravy mix 1 teaspoon garlic powder ½ teaspoon black pepper 2 cups chicken broth 2 cans great northern beans (15-ounce), drained ½ cup sliced pepperoncini peppers 2 tablespoons pepperoncini juice 8-ounce block cream cheese, cubed ½ cup heavy cream

Instructions

Layer: Add chicken to crock pot. Sprinkle with ranch mix, gravy, garlic powder, and pepper.
Pour: Add broth, beans, pepperoncinis, and juice. Do not stir.
Cook: Cover and cook on low 6–7 hours (or high 4).
Shred: Remove and shred chicken. Return to crock pot.
Cream: Stir in cream cheese and heavy cream. Cook 10 more minutes if needed.
Rest: Let chili sit uncovered 10 minutes before serving.

Notes

Swap chicken with rotisserie if short on time. Adjust heat by increasing or omitting pepperoncinis.

Nutrition

Calories: 196
Fat: 8g
Saturated fat: 4g
Sugar: 2g
Sodium: 788mg
Protein: 24g
Carbohydrates: 6g
Fiber: 0.5g