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Mississippi Chicken Spaghetti

Tender shredded chicken, spaghetti, tangy pepperoncini, and melty Colby Jack come together in this creamy, cheesy slow cooker dinner.
Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, Southern
Keyword: chicken spaghetti, crock pot mississippi chicken spaghetti, mississippi chicken spaghetti, mississippi chicken with noodles, mississippi spaghetti chicken recipe, slow cooker mississippi chicken spaghetti, stick of butter mississippi chicken, stick of butter mississippi spaghetti chicken
Servings: 8 servings
Author: Alyssa Rivers

Equipment

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts
  • 10 pepperoncini peppers
  • ½ cup pepperoncini juice from the jar
  • 1 (1-ounce) packet ranch seasoning
  • 1 (1-ounce) packet au jus mix
  • 1 cup unsalted butter cut into pieces

Spaghetti

  • 8 ounces cream cheese
  • 16 ounces spaghetti noodles 1-1 ½ cups pasta water reserved
  • 8 ounces shredded Colby Jack cheese
  • ½ cup sliced green onions

Instructions

  • Add 2 pounds boneless skinless chicken breasts to the bowl of a 6-8 quart slow cooker. Top with 10 pepperoncini peppers and ½ cup pepperoncini juice from the jar.
  • Sprinkle 1 (1-ounce) packet ranch seasoning and 1 (1-ounce) packet au jus mix evenly over the chicken, then top with 1 cup unsalted butter. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken shreds easily.
  • When the chicken is done cooking, bring a large pot of salted water to a boil and cook 16 ounces spaghetti noodles according to the instructions on the package for al dente.
  • Meanwhile, shred or chop the chicken and pepperoncini and add them back to the slow cooker with the 8 ounces cream cheese. Cover and cook on LOW while the noodles cook.
  • Strain the spaghetti, reserving at least 1 ½ cups of pasta water first.
  • Add the strained noodles, about ½ cup of the pasta water, and 8 ounces shredded Colby Jack cheese to the slow cooker. Cover and cook for 10 minutes, until the cheese is starting to melt.
  • Stir everything together to combine, adding a little bit of pasta water as needed in order to make the sauce smooth, and to fully coat the noodles. Top with ½ cup sliced green onions and serve.

Notes

Make Ahead, Storing, and Reheating Instructions
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheat: Reheat in 30-second microwave intervals, stirring between each. Add 1–2 tablespoons of reserved pasta water per serving to restore creaminess.
  • Freezer: Don't freeze the finished pasta. Freeze cooked, shredded chicken for up to 3 months. Thaw and reheat with ⅓–½ cup chicken broth, then finish the recipe as directed.
  • Make Ahead: Prep the chicken and seasonings up to 24 hours ahead, or cook and shred the chicken in advance. Refrigerate, then reheat with ½ cup chicken broth before adding the cream cheese and spaghetti.

Nutrition

Calories: 649kcal | Carbohydrates: 23g | Protein: 36g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 678mg | Potassium: 574mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1510IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 2mg

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