Slow Cooker Mississippi White Chicken Chili

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Prep Time:10

Cook Time:7

Total Time:7 10

Ingredients

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

Instructions

Step 1: Add the chicken - Place the chicken tenderloins or breasts in the bottom of your slow cooker. I like to lay them out in a single layer so they cook evenly and are easy to shred later.
Step 2: Season generously - Sprinkle the ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the chicken. Do not stir yet. Let the seasoning sit right on the meat so it soaks in as it cooks.
Step 3: Add the broth - Pour the chicken broth over the seasoned chicken. This gives everything a cozy base and keeps the chicken tender while it cooks low and slow.
Step 4: Add beans and pepperoncini - Add the great northern beans, sliced pepperoncini peppers, and pepperoncini juice right into the slow cooker. At this point, everything is already starting to look like real dinner.
Step 5: Cook low and slow - Cover and cook on low for 6 to 7 hours until the chicken is very tender and easy to shred. This is the part where your house starts smelling like you really had it together today.
Step 6: Shred the chicken - Remove the chicken, shred it with two forks, and return it to the slow cooker. Shredding it finely helps it blend into the chili and gives you that cozy texture in every bite.
Step 7: Make it creamy - Stir in the cubed cream cheese and heavy cream until fully melted and smooth. This is where everything turns rich and creamy and starts looking like proper comfort food.
Step 8: Rest before serving - Let the chili rest for about 10 minutes before serving. This gives it time to thicken slightly and lets all the flavors settle in together.

Notes

Substitutions

Chicken thighs: You can use boneless, skinless chicken thighs for a richer, juicier result.
Cannellini beans: These work just as well as great northern beans and have a similar creamy texture.
Reduced fat cream cheese: This works if you want to lighten things up slightly, though the chili will be a bit thinner.
Low sodium broth: This helps balance the saltiness of the seasoning packets.

Variations

Add corn: A cup of corn adds a subtle sweetness that pairs well with the tangy peppers.
Extra tang: Add a little more pepperoncini juice if your family loves that bright bite.
Cheesy finish: Stir in shredded mozzarella or Monterey Jack right before serving for extra creaminess.
Turn up the heat: Add crushed red pepper flakes or diced jalapenos if you like a little kick.

Tips and Tricks

Shred finely: Finely shredded chicken blends into the chili better and gives every spoonful protein.
Cube the cream cheese: Smaller pieces melt faster and more evenly.
Adjust thickness: If the chili gets too thick, stir in a splash of warm broth.
Let it rest: Giving the chili a few minutes to rest before serving improves the texture and flavor.

Serving Ideas

With crusty bread: Perfect for dipping and soaking up every last bit of creamy chili.
Over rice: Turns this into a hearty, filling bowl that stretches the meal further.
With tortilla chips: Adds a little crunch and makes it fun for game day.
Topped with fresh herbs: A little parsley or green onion brightens things up.

Storage and Make Ahead Tips

Refrigerator storage: Store leftovers in an airtight container for up to 4 days.
Freezer friendly: Freeze in portion sized containers for up to 2 months.
Gentle reheating: Reheat slowly on the stovetop or microwave, stirring often to keep it creamy.
Make ahead meals: This chili is perfect for meal prep and busy weeknight dinners later in the week.

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Servings: servings