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Crockpot Mississippi Chicken & Noodles
Author Catherine's Plates
- 2 lbs skinless & boneless chicken breast
- 1 pkg brown gravy mix
- 1 pkg dry ranch dressing seasoning mix
- 1/2 cup butter, cubed
- 2-3 TBS pepperoncini juice (add more for extra level of heat)
- 5-6 whole pepperoncinis (add more for extra level of heat)
- 4 cups Chicken Broth
- 16 oz uncooked egg noodles or other type of pasta
Place chicken in crockpot. Sprinkle packets of gravy mix and ranch dressing seasoning mix evenly over chicken.
Place cubed butter and whole pepperoncinis on top of chicken. Pour in pepperoncini juice.
Cover crockpot and cook on low for 6-7 hours or on high for 3-4 hours until chicken is shreddable.
Take chicken out of crockpot and place on cutting board. Cut or shred chicken and place back into crockpot.
Pour chicken broth into crockpot. Add uncooked pasta. Stir altogether and make sure pasta is below liquid level as much as possible.
Replace lid and cook on high for 30 minutes. Stir pasta again. Cook an additional 30 minutes or until pasta is tender.
