ON THE TABLE: Stick of Butter Mississippi Chicken Spaghetti

Looking for a slow cooker dinner that’s rich, cheesy, and full of flavor? This Mississippi chicken spaghetti is buttery to the max, with a tangy kick from pepperoncini peppers. Perfect for family night or a potluck.

Prep time: 15 minutes
Cook time: 2 hours, 30 minutes
Servings: 8
 

INGREDIENTS

2 pounds skinless, boneless chicken breasts

1 (1-ounce) packet au jus mix

1 (1-ounce) packet ranch seasoning mix

12 jarred pepperoncini peppers, divided, or more to taste

1/4 cup pepperoncini brine

1 stick butter

8 ounces cream cheese

1 pound spaghetti

8 ounces Monterey Jack cheese, shredded

1/4 cup sliced green onions

PREPARATION

1. Place chicken breasts in the bottom of a slow cooker. Sprinkle with au jus and ranch mixes. Add 6 peppers, the brine, and butter. Cover and cook on high for 2 hours 15 minutes.
2. Add cream cheese, cover, and continue to cook while you prepare pasta.
3. Cook spaghetti in salted boiling water for 9 minutes. Reserve 1/2 cup pasta water and drain.
4. Shred chicken into bite-sized pieces. Chop peppers and return everything to the slow cooker. Stir until creamy.
5. Mix in pasta, pasta water, and 1 cup cheese. Stir well. Top with remaining cheese, cover, and let melt 5–10 minutes.
6. Garnish with green onions and serve.
Tip: This dish reheats beautifully and makes enough to feed a crowd.