Crock Pot Mississippi Chicken Chili offers a delightful twist on traditional white chicken chili! Enjoy the familiar flavors of the popular “Mississippi” recipes in a comforting, creamy slow cooker chili.
A Unique White Chili Slow Cooker Recipe
By now, you’ve likely encountered numerous “Mississippi something” recipes taking the internet by storm. From the classic Mississippi Pot Roast to the flavorful Mississippi Chicken, the comforting Mississippi Meatloaf, and even the surprisingly delicious Mississippi Kielbasa, the defining characteristic of these recipes is a consistent set of core ingredients, tweaked and adjusted for each specific dish. Inspired by this trend, I wondered how these iconic flavors would translate into a creamy white chili! The result was a chili bursting with unexpected flavor, offering a delicious departure from the traditional White Chicken Chili. A crucial tip when preparing any of these “Mississippi” inspired meals is to opt for low-sodium ingredients whenever possible – this single change makes a world of difference, preventing the dish from becoming overly salty.
Frequently Asked Questions
I wouldn’t classify it as overly spicy. However, if you prefer a completely spice-free version, omit the pepperoncini juice altogether. Instead of sliced peppers, use whole pepperoncini peppers; this allows you to infuse the chili with their flavor without adding significant heat.
If your chili turns out thicker than you desire, simply warm up some additional chicken broth and stir it in gradually until you reach your preferred consistency.
Looking for even more tanginess? Add a splash more pepperoncini juice. Want a touch of sweetness? Stir in some corn kernels. For extra creaminess, add shredded Monterey Jack or mozzarella cheese just before serving, stirring until melted. If you’re craving some heat, consider tossing in some diced jalapenos or a pinch of crushed red pepper flakes. Feel free to experiment and customize it to your preferences!
If you want a super thick broth, you can easily achieve this by creating a cornstarch slurry. Simply mix 3 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Once combined, gently stir the slurry into the chili. Cover the slow cooker and cook on high for approximately 30 minutes, allowing the chili to thicken to your liking.
Like any great chili, this Mississippi Chicken Chili pairs perfectly with a crusty loaf of bread for dipping and soaking up all the delicious flavors. Alternatively, serve a bowl alongside some Sweet Cornbread or Cornbread Muffins for a classic chili accompaniment. A fresh green salad or some roasted vegetables also make wonderful side dishes, creating a balanced and satisfying meal.
This delicious chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months in a freezer-safe container. When ready to enjoy, thaw the frozen chili in the refrigerator overnight and then reheat it on the stovetop or in the microwave. Be sure to stir it occasionally during reheating to ensure it heats evenly.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Boneless, Skinless Chicken Tenderloins: You can also substitute boneless, skinless chicken breasts. If you prefer dark meat, chicken thighs work equally well. Adjust cooking time accordingly.
- Ranch Seasoning Mix: For a homemade touch, I enjoy using my Homemade Ranch Seasoning whenever I have some prepared. However, a store-bought packet works just fine if that’s what you have on hand.
- Brown Gravy Mix: Instead of brown gravy mix, you could experiment with a packet of Au Jus gravy mix for a different flavor profile. Homemade Au Jus gravy should also work beautifully. For a hint of onion, consider adding some onion soup mix instead of the brown gravy mix – this adds a subtle depth of flavor.
- Garlic Powder: Adds a savory note to the chili. Freshly minced garlic can also be used, but garlic powder provides a more consistent flavor throughout the dish.
- Chicken Broth: You can use low-sodium or no-sodium chicken broth, particularly if your gravy mix is already quite salty. Using Homemade Chicken Broth is always a fantastic option, especially if you want complete control over the ingredients and sodium content.
- Great Northern Beans: These should be drained and rinsed before adding them to the chili. Cannellini beans are an excellent alternative if you can’t find Great Northern beans; they offer a similar creamy texture and mild flavor.
- Sliced Pepperoncini Peppers: These peppers are crucial for delivering that signature Mississippi flavor! The mild heat and tangy brine complement the other ingredients perfectly.
- Pepperoncini Juice: Again, this is a key ingredient for achieving the authentic Mississippi flavor profile. Don’t discard the juice from the jar of pepperoncini peppers – it’s liquid gold!
- Block Cream Cheese: It’s essential to soften the cream cheese before adding it to the slow cooker. Cubing the cream cheese makes it even easier to melt evenly into the dish. If you need to soften cream cheese quickly, refer to my Tips to Soften Cream Cheese Faster. While I typically use full-fat cream cheese, reduced-fat cream cheese should also work, although the consistency of the chili might be slightly thinner.
- Heavy Cream: Adds richness and creaminess to the chili, creating a luxurious texture. You can substitute half-and-half for a lighter option, but the chili won’t be quite as decadent.
HOW TO MAKE CROCK POT MISSISSIPPI CHICKEN CHILI:
Begin by placing the chicken tenderloins (or chicken breasts) into the bottom of a 5-6 quart slow cooker. Sprinkle the ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the chicken, ensuring that all pieces are coated with the seasonings. Pour the chicken broth over the top of the chicken. Next, add the drained and rinsed great northern beans, the sliced pepperoncini peppers, and the pepperoncini juice.
Cover the slow cooker and cook on low heat for 6–7 hours, or until the chicken is incredibly tender and can be shredded easily with a fork. Once the chicken is cooked through, remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crock pot, ensuring it’s fully submerged in the chili.
Now, add the softened cream cheese and heavy cream to the slow cooker. Stir well until everything is thoroughly combined and the cream cheese is fully melted and incorporated into the chili. If necessary, cover the crock pot for about 10 extra minutes to give the cream cheese additional time to melt completely. Remove the lid and let the chili rest for approximately 10 minutes before serving, allowing it to thicken slightly. This resting period helps the flavors meld together and creates a richer, more cohesive chili.
CRAVING MORE RECIPES?
If you enjoyed this Slow Cooker Mississippi Chicken Chili, be sure to check out these other delicious and easy recipes:
- Crock Pot Mississippi Chicken – The original recipe that inspired this chili!
- Crock Pot Mississippi Roast Chicken – A whole chicken version of the classic Mississippi flavors.
- Crock Pot Chili – A classic, hearty chili recipe perfect for a cold day.
- Crock Pot Dr Pepper Chili – An unexpected twist on chili with a hint of sweetness.
- Crock Pot Mississippi Pork Roast – A flavorful and tender pork roast cooked in the slow cooker.
