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Crock Pot Salsa Ranch Chicken Pasta Recipe

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4 from 77 reviews

  • Author: admin
  • Total Time: 6 hours 40 minutes
  • Yield: 4 servings 1x

Description

This Crock Pot Salsa Ranch Chicken Pasta is a creamy, flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts are slow-cooked in a zesty ranch and salsa sauce, then combined with pasta and melted cheddar cheese for a comforting, cheesy dinner. Garnished with fresh cilantro or parsley, this dish combines convenience with delicious, family-friendly flavors.

Ingredients

Scale

Chicken and Sauce

  • 4 boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 cup salsa (mild, medium, or hot, depending on preference)
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom soup for a variation)
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Pasta and Cheese

  • 8 oz pasta (penne, rotini, or your favorite pasta shape)
  • 1 cup shredded cheddar cheese (plus extra for topping)

Garnish

  • Fresh cilantro or parsley (optional, for garnish)

Instructions

  1. Prepare the Chicken: Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning mix evenly over the chicken to ensure the flavor is well distributed.
  2. Add the Sauce Ingredients: Pour the salsa, cream of chicken soup, sour cream, and chicken broth over the chicken. Sprinkle garlic powder, and season with salt and pepper to taste. Stir gently to combine the ingredients, making sure the chicken is well-coated in the sauce mixture.
  3. Cook the Chicken: Cover the slow cooker with a lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender. Once cooked, shred the chicken directly in the sauce using two forks to absorb all the flavors.
  4. Cook the Pasta: About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain the pasta and set it aside while the chicken finishes cooking.
  5. Combine the Pasta and Chicken Sauce: After shredding the chicken, add the cooked pasta to the slow cooker and stir everything together thoroughly. Mix in the shredded cheddar cheese until melted and the pasta is fully coated in the creamy, flavorful sauce.
  6. Serve: Serve the Crock Pot Salsa Ranch Chicken Pasta hot, topped with extra cheddar cheese and garnished with fresh cilantro or parsley if desired, adding a bright, fresh finish.

Notes

  • Use cream of mushroom soup instead of cream of chicken soup for a slight flavor variation.
  • Adjust salsa heat level (mild, medium, or hot) based on your spice preference.
  • For a thicker sauce, reduce the amount of chicken broth slightly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Adding fresh lime juice or avocado as a garnish can add extra brightness and creaminess.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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Find it online: https://mettehelbak.com/crock-pot-salsa-ranch-chicken-pasta-recipe/