Crockpot Mississippi Chicken Thighs with Noodles

Crockpot Mississippi Chicken Thighs rely on some great shortcuts for a flavorful meal that cooks while you work!

We love chicken recipes, and we especially love crockpot meals with chicken. There are so many meal prepping shortcuts waiting for us in the grocery store. But sometimes we might not know where to look, or what to do with them, or what they might even be!

In this case of this slow cooker recipe, we're talking about three things in particular that make for a TON of flavor. The first one is ranch dressing mix. This is that little packet you can often find in the grocery store alongside the salad dressings. Little known secret? It makes for awesome chicken seasoning. Another shortcut is the famous Lipton onion soup packet. Combine both of these with the juices from a jar of pepperoncini peppers, and you've got one flavorful meal ready to roll!

Crockpot Mississippi Chicken Thighs with Noodles Ingredients

slow cooker mississippi chicken thighs with noodles
  • 1 pound chicken thighs bone-in
  • 1 packet ranch dressing mix
  • 1 packet onion soup mix
  • 12 ounces pepperoncini peppers
  • ½ cup reserved pepperoncini juice
  • 8 ounces egg noodles

How to Make Crockpot Mississippi Chicken Thighs

You'll love this. Put the chicken in the slow cooker and sprinkle the ranch dressing mix and onion soup mix over the top. Add the pepperoncini peppers and ½ cup of the juice from the jar. Cover, and set it on high for 4 hours or low for 7. In the last 20 minutes or so before it's going to be ready, remove the lid and add the noodles. If it looks dry at this point, feel free to add a little chicken stock or water. Cover, and let it cook for another 20 to 25 minutes or until the noodles are tender.

How to Store and Serve Mississippi Chicken Thighs

Once it's prepped, simply transfer to the meal prep containers and cover the portions tightly. It should keep for 4 to 5 days. Serve this with some green veggies alongside. Steam up some broccoli or green beans, perhaps, or make a nice big green salad with lots of fresh veggies. It's up to you.

Substitutions and Customizations

The recipe calls for bone-in chicken thighs but you can use boneless ones if you like. Just know that they will cook faster. Similarly, you can use bone-in chicken breasts, or boneless chicken breasts but you may need to adjust the time slightly. Experiment and see what works best for your slow cooker; they can vary a bit from model to model.

You could also use jarred roasted red peppers in this dish for something a little different, instead of pepperoncini peppers.

Feel free to use brown or white rice (or cauliflower rice) instead of egg noodles. You can prep it in the slow cooker if you want, toward the end of the cooking process if you like, or whip up a pot of rice on the stovetop.

To double this recipe, just double the amount of seasonings, pepperoncini peppers (and their liquid), and egg noodles. Voila!


Crockpot Mississippi Chicken Thighs

Crockpot Mississippi Chicken Thighs with Noodles

This easy slow cooker chicken thigh recipe takes delicious shortcuts, including jarred pepperoncini peppers!
Prep Time: 5 minutes
Total Time: 7 hours 30 minutes
Course: Main Course, Main Dish
Cuisine: American
Keyword: chicken thighs, crockpot, Slow Cooker
Servings: 4
Calories: 538kcal
Author: Meal Prep on Fleek


  • 1 slow cooker


  • 1 pound chicken thighs bone-in
  • 1 packet ranch dressing mix
  • 1 packet onion soup mix
  • 12 ounces pepperoncini peppers
  • ½ cup reserved pepperoncini juice
  • 8 ounces egg noodles


  • Add the chicken to the slow cooker and sprinkle over the ranch seasoning mix, onion soup mix, pepperoncini peppers, and juice.
  • Cover and cook on low for 7 hours or on high for 4 hours
  • Add the dry egg noodles to the slow cooker and stir. Continue cooking 20-25 minutes until noodles are tender.
  • Divide into 4 meal prep containers. Serve the chicken thighs whole over the pasta or shredded with pepperoncini peppers.   



Calories: 538kcal | Carbohydrates: 56g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 1438mg | Potassium: 661mg | Fiber: 5g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 71mg | Calcium: 55mg | Iron: 2mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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