Mississippi Chicken Spaghetti

Serves 1
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Directions

  1. 1Place chicken breasts in the bottom of a slow cooker. Sprinkle evenly with au jus and ranch seasonings.
  2. 2Place 6 pepperoncini peppers on top of the chicken and pour in 1/4 cup of pepperoncini brine.
  3. 3Place a stick of butter on top of the ingredients in the slow cooker, cover, and cook on high for 2 hours and 15 minutes.
  4. 4After cooking, uncover and add cream cheese to the slow cooker. Replace the lid and continue to cook for about 10 minutes while the pasta cooks.
  5. 5Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook for about 9 minutes.
  6. 6Reserve about a half cup of pasta water, then drain the spaghetti.
  7. 7Remove the chicken from the slow cooker and shred it into bite-sized pieces.
  8. 8Remove the peppers from the slow cooker and chop them into smaller pieces. Chop the remaining peppers and add the shredded chicken and chopped peppers back into the slow cooker. Stir until well combined and creamy.
  9. 9Add the cooked spaghetti and about 1 cup of shredded Monterey Jack cheese to the slow cooker, stirring until well combined.
  10. 10Add in a little pasta water if needed to loosen up the mixture.
  11. 11Top with remaining shredded Monterey Jack cheese and cover for about 5 to 10 minutes, or until the cheese melts.
  12. 12Serve topped with a sprinkle of green onion.

Ingredients

  • 2 pounds skinless, boneless chicken breasts
  • 1 ounce packet au jus mix
  • 1 ounce packet ranch seasoning mix
  • 12 jarred pepperoncini peppers
  • 0.25 cup pepperoncini brine
  • 1 stick butter
  • 8 ounces cream cheese
  • 1 pound spaghetti
  • 8 ounces shredded Monterey Jack cheese
  • 0.25 cup sliced green onions

Equipment

slow cookerlarge pottongsforkknifeserving spooncutting board

Tips

  • If you want less spice, you can use banana peppers instead of pepperoncini. The brine from the peppers helps to cut the richness of the dish, providing a tangy and creamy flavor.