Description
A creamy, flavorful Crock Pot Salsa Ranch Chicken Pasta that combines tender shredded chicken cooked in a zesty ranch and salsa sauce with your favorite pasta, finished with melted cheddar cheese for a comforting and easy meal perfect for busy days.
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 variation)
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Pasta and Toppings
- 8 oz pasta (penne, rotini, or 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. Sprinkle the ranch seasoning mix evenly over the chicken.
- 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, ensuring the chicken is well-coated in the sauce mixture.
- 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 in the sauce using two forks.
- Cook the Pasta: About 20 minutes before serving, cook the pasta according to package instructions. Drain the pasta and set it aside.
- Combine the Pasta and Chicken Sauce: After shredding the chicken, add the cooked pasta to the slow cooker and stir everything together. Mix in the shredded cheddar cheese until melted and the pasta is coated in the creamy sauce.
- Serve: Serve the Crock Pot Salsa Ranch Chicken Pasta hot, topped with extra cheese and fresh cilantro or parsley, if desired.
Notes
- Use cream of mushroom soup instead of cream of chicken soup for a different flavor variation.
- Adjust the salsa heat level to your preference: mild, medium, or hot.
- For a thicker sauce, reduce the amount of chicken broth slightly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Fresh cilantro or parsley adds a nice fresh touch but can be omitted if preferred.
