Description
This Crock Pot Salsa Ranch Chicken Pasta is a creamy, flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts slow-cooked with ranch seasoning, salsa, and creamy soup create a delicious sauce that is combined with pasta and melted cheddar cheese for a comforting and easy dinner everyone will love.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup salsa (mild, medium, or hot)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom soup for 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 shape)
- 1 cup shredded cheddar cheese (plus extra for topping)
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of the slow cooker and evenly sprinkle the ranch seasoning mix over the chicken, ensuring each piece is well-coated.
- Add the Sauce Ingredients: Pour salsa, cream of chicken soup, sour cream, and chicken broth over the chicken. Sprinkle garlic powder and season with salt and pepper to taste. Gently stir the sauce mixture to combine, making sure the chicken is coated.
- 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 tender and fully cooked. After cooking, shred the chicken in the slow cooker using two forks, mixing it into the sauce.
- Cook the Pasta: About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine Pasta and Sauce: Add the cooked pasta to the shredded chicken and sauce in the slow cooker. Stir in the shredded cheddar cheese until melted and the pasta is fully coated with the creamy sauce.
- Serve: Serve the pasta hot, topped with extra shredded cheddar cheese and freshly chopped cilantro or parsley, if desired.
Notes
- You can adjust the salsa heat level (mild, medium, or hot) to your preference.
- Substitute cream of mushroom soup for cream of chicken soup for a slight variation.
- If desired, add more cheese on top when serving for extra richness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a lower calorie option, use reduced-fat cheese and sour cream.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
