Crock Pot Mississippi Crack Chicken Sandwiches are a creamy twist on the classic Mississippi Roast that couldn’t be simpler to prepare.
I love this hot sticky weather we are having. A simple walk to the mailbox leaves me drenched in sweat and thinking since I’m this gross and sweaty, that must count as an aerobic workout. I then saunter inside and plop on the couch, turning the fan on low to continue my aerobic burn. Richard Simmons would be so proud. Before long I’ve earned myself a Mississippi Crack Chicken Sandwich! That’s how it works, right?
Often people think of crock pots as winter appliances, mainly used to simmer hearty soups. I use mine just as much in the summertime because it can cook all day without heating up the house. I was able to toss all of the ingredients for these Mississippi Crack Chicken Sandwiches in the slow cooker around lunch time and it was ready to eat by supper!
My inspiration for this recipe was my Mississippi Roast Sandwiches. It is probably my all time favorite meal to make in the crock pot. However, the other day I was craving some chicken in the crock pot and decided to amp up the creaminess of the Mississippi Roast recipe by adding some cream cheese, similar to the popular “Crack Chicken” sandwiches on Pinterest.
It is downright luxurious!
I didn’t add any cheese to these sandwiches, however, cheddar would be a great addition if you are inclined to do so. I also used chicken breast, but any type of chicken meat will work great.
TIP: Chicken meat can dry out when overcooked in the crock pot. I recommend keeping an eye on it when it is starting to get tender to ensure it doesn’t overcook excessively. However, if it does overcook, it will still taste great. The cream cheese and butter provides plenty of backup moisture.
Needless to say you need a slow cooker for this recipe. I like 6 quart slow cookers that have a high, low, and keep warm setting, as well as a way to secure the lid for transport.
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Crock Pot Mississippi Crack Chicken Sandwiches
- 3 lbs chicken breast (can substitute other chicken meat)
- 8 oz cream cheese
- 1/2 stick unsalted butter
- 1 oz ranch seasoning packet
- 1 1/4 oz au jus dry mix packet
- 1/3 cup sliced pepperoncinis (plus more for serving)
- 12 hamburger buns
- Place chicken into the slow cooker and top with cream cheese, butter, ranch and au jus seasoning and pepperoncinis.
- Cook on high for 4 hours, or until chicken is tender and easily shredded. (Alternatively, cook on low 6-8 hours)
- Shred chicken and fully incorporate with other ingredients.
- Serve on hamburger buns with additional pepperoncinis.
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