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Bowl of Crockpot Salsa Ranch Chicken Pasta topped with sour cream and green onions, showcasing creamy sauce and rotini

Crockpot Salsa Ranch Chicken Pasta

This Crockpot Salsa Ranch Chicken Pasta is the ultimate time-saving dinner option that transforms frozen chicken breasts into a creamy, flavorful meal with minimal effort. Perfect for busy weeknights, it's a satisfying dish your family will love!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 units frozen chicken breasts No thawing required! This saves precious time on busy days.
  • 10.5 ounce can cream of chicken soup Adds creamy, savory depth to the sauce.
  • 1 cup salsa (I like Herdez brand salsa – mild) Brings the perfect balance of tang and zest. Feel free to experiment with heat levels.
  • 1 teaspoon minced garlic
  • ½ cup sour cream
  • ½ cup Hidden Valley® Ranch dressing The key to that irresistible ranch flavor. Classic and creamy!
  • 16 ounce box rotini pasta, prepared

Equipment

  • 6-quart (or larger) slow cooker
  • medium bowl
  • pasta pot

Method
 

  1. Place frozen chicken breasts into the bottom of a 6-quart (or larger) slow cooker.
  2. In a medium bowl, mix together cream of chicken soup, salsa, and minced garlic.
  3. Pour this mixture over the frozen chicken breasts.
  4. Cover and cook on low for 6-8 hours.
  5. About 30 minutes before cooking is finished, prepare the rotini pasta according to package directions.
  6. When the chicken is cooked, remove the breasts and shred or cut them into chunks.
  7. Whisk the sour cream and ranch dressing into the salsa mixture in the slow cooker.
  8. Stir the shredded chicken back into the slow cooker, then add the cooked rotini pasta.
  9. Mix everything well, serve, and enjoy!

Notes

Quick note: You can use raw chicken breasts if that’s what you have on hand—but frozen saves the prep time.