This Slow Cooker Mississippi Chicken Noodle Soup is the ultimate comfort food, perfect for chilly nights. It's incredibly easy to make, combining chicken breasts, Ranch and gravy packets, veggies, and pepperoncinis in a slow cooker, with egg noodles cooked separately.
Place the chicken breasts into an 8-quart slow cooker.
Add the Ranch dressing mix, chicken gravy mix, sliced celery, sliced carrots, chicken broth, sliced pepperoncinis, and pepperoncini juice to the slow cooker.
Set the slow cooker to high and cook for 3-4 hours, or until the chicken is fully cooked.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
In a separate medium pot, boil the egg noodles according to package instructions. Once cooked, drain the water.
Add the cooked noodles to the slow cooker, stir everything well, and serve warm.
Notes
You can also cook the soup on a low setting for 6-7 hours if you prefer.
Feel free to add more veggies like mushrooms or bell peppers for added flavor.
If you like your soup spicy, consider adding a dash of hot sauce before serving.