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 SLOW COOKER RECIPEIm sure by now, youve 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!FREQUENTLY ASKED QUESTIONS:Is Mississippi Chicken Chili spicy? I dont think its overly spicy, but if you dont 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. What if the chili is too thick? If you find your chili being thicker tha you prefer, just warm up some more chicken broth and stir it in. What else can I add to this chili? 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 Id stir it in. Want some heat? Try tossing in some diced jalapenos or some crushed red pepper flakes. Can I make this thicker? If youd 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 thats 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. What to serve with Mississippi Chicken Chili? 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. How long does this Slow Cooker Mississippi Chicken Chili last? 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 thats 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 powderchicken 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 youre 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 flavorpepperoncini juice again, this is that Mississippi flavor starblock 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 creamHOW 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 67 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.CRAVING MORE RECIPES?Crock Pot Mississippi ChickenCrock Pot Mississippi Roast ChickenCrock Pot ChiliCrock Pot Dr Pepper ChiliCrock Pot Mississippi Pork Roast PrintCrock Pot Mississippi Chicken ChiliA combination of two favorites- Mississippi chicken and white chicken chili made in the Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 7 hours hoursTotal Time 7 hours hours 10 minutes minutesServings 8Calories 196kcalAuthor Brandie SkibinskiIngredients1 pounds boneless skinless chicken tenderloins or chicken breasts1 ounce ranch seasoning mix1 packet brown gravy mix1 teaspoon garlic powder teaspoon black pepper2 cups chicken broth can use low or no sodium2 cans great northern beans 15-ounce cans, drained and rinsed cup sliced pepperoncini peppers2 Tablespoons pepperoncini juice8 ounce block cream cheese softened and cubed cup heavy creamInstructionsPlace 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, pepperoncini peppers, and pepperoncini juice. Cover and cook on low for 67 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. NotesPlease refer to my FAQs (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.NutritionCalories: 196kcal | Carbohydrates: 6g | Protein: 24g | Fat: 8g | Sodium: 788mg | Fiber: 0.5g | Sugar: 2g