Description
This Crock Pot Salsa Ranch Chicken Pasta is a comforting and creamy slow-cooker meal combining tender shredded chicken cooked with ranch seasoning and salsa, mixed with cheesy sour cream sauce and pasta. Ideal for an easy, flavorful dinner that requires minimal prep and lets the slow cooker do the work.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 cup salsa
- 1 can (10 oz) diced tomatoes with green chilies (optional)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil (for greasing)
- Salt and pepper to taste
Pasta
- 1 pound pasta (penne or rotini recommended)
Garnish
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare Crock Pot: Lightly grease the inside of the Crock Pot with olive oil to prevent sticking and ensure easy cleanup.
- Add Chicken and Seasoning: Place the chicken breasts in the pot and sprinkle the ranch seasoning mix evenly over the top to coat the meat.
- Add Salsa and Tomatoes: Pour salsa and, if using, the diced tomatoes with green chilies over the seasoned chicken, spreading evenly.
- Cook Chicken: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
- Cook Pasta: About 30 minutes before the chicken finishes cooking, boil pasta according to package directions until al dente. Drain and set aside.
- Shred Chicken: Using two forks, shred the cooked chicken directly in the Crock Pot and stir to combine with the juices.
- Add Sour Cream and Cheese: Stir in sour cream and shredded cheddar cheese until melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Fold the cooked pasta into the creamy chicken mixture and let it sit for 5 to 10 minutes to allow flavors to meld.
- Garnish and Serve: Sprinkle fresh cilantro on top, if desired, and serve the dish warm.
Notes
- Use penne or rotini pasta for best results as they hold the sauce well.
- If you prefer a spicier dish, choose a salsa with added heat or include diced jalapeños.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid drying out.
- Adding diced green chilies is optional but enhances the flavor with a mild kick.
