Skip to content
Menu
Mississippi Chicken Spaghetti
Main

Mississippi Chicken Spaghetti

2 h 45 minServes 8Nutri-Score C€€
from @amyelizabethtaylor_2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken breastMeat900 g
  • au jus gravy mix (one packet)Pantry1 piece
  • ranch seasoning (one packet)Pantry1 piece
  • pepperoncini (stems removed)Produce8 pieces
  • pepperoncini juicePantry60 ml
  • chicken brothPantry120 ml
  • butter (one stick)Dairy113 g
  • spaghettiGrains450 g
  • cream cheeseDairy227 g
  • sour creamDairy15 ml
  • Colby Jack cheese (shredded)Dairy170 g

per serving

Nutrition

494kcal

Carbs
44 g
Proteins
31 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Kitchen scissors
  • Stockpot
  • Colander

step by step

Method

  1. Load the slow cooker

    • Add the chicken breast to the slow cooker.
    • Sprinkle the au jus gravy mix and ranch seasoning over the chicken.
    • Add the pepperoncini, pepperoncini juice, chicken broth and butter.
    Step 1

  2. Cook on high

    • Cover and cook on high until the chicken is tender.
    Step 2

  3. Cut the chicken and pepperoncini

    • Cut the cooked chicken into pieces with scissors, or shred it.
    • Cut up the pepperoncini.
    Step 3

  4. Cook the spaghetti

    • Boil the spaghetti noodles until done, then drain.
    Step 4

  5. Melt in the cream cheese

    • Add the cream cheese to the slow cooker, cover and let it melt.
    • Stir everything together.
    Step 5

  6. Add sour cream and pasta

    • Stir in the sour cream.
    • Add the drained spaghetti and stir well.
    Step 6

  7. Melt in the Colby Jack

    • Add the Colby Jack cheese and stir until it melts into the sauce.
    Step 7
Get Mezze