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Crock Pot Salsa Ranch Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 27 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Nut-Free

Description

This Crock Pot Salsa Ranch Chicken Pasta is a creamy, flavorful, and easy-to-make slow cooker recipe perfect for busy weeknights. Tender chicken breasts are cooked with ranch seasoning, salsa, and cream cheese to create a rich sauce that perfectly coats rotini or penne pasta. Garnished with cheese and fresh herbs, it’s a comforting dish that the whole family will enjoy.

Ingredients

Scale

Chicken and Sauce

  • 1½ pounds boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix (about 1 oz)
  • 1½ cups salsa (mild or medium)
  • 8 oz cream cheese, cubed

Pasta and Garnish

  • 12 oz pasta (rotini, penne, or your choice)
  • ½ cup shredded cheddar or Mexican blend cheese (optional)
  • ¼ cup chopped fresh cilantro or parsley (optional for garnish)

Instructions

  1. Prepare the Crock Pot: Place the boneless, skinless chicken breasts in the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the chicken, then pour the salsa on top. Add the cubed cream cheese on top of the mixture for melting during cooking.
  2. Cook the Chicken: Cover the crock pot and cook on Low for 6–7 hours, or on High for 3–4 hours, until the chicken is tender and easily shreds with a fork.
  3. Cook the Pasta: About 20 minutes before serving, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
  4. Shred and Combine: After cooking, shred the chicken in the crock pot using two forks. Stir well until the cream cheese is completely melted and incorporated into a creamy sauce.
  5. Add Pasta and Cheese: Stir the cooked pasta into the crock pot, ensuring it is evenly coated with the creamy chicken sauce. If using, sprinkle the shredded cheddar or Mexican blend cheese on top, then cover and let it melt for a few minutes.
  6. Serve: Serve the pasta warm, garnished with chopped fresh cilantro or parsley if desired, for a fresh, vibrant finish.

Notes

  • You can substitute Greek yogurt or a mix of sour cream and cream cheese to create a lighter sauce.
  • This recipe works well with shredded rotisserie chicken if you prefer to speed up the process using the stovetop.
  • Choose mild or medium salsa depending on your preferred spice level.
  • Use your favorite pasta shape, but rotini or penne hold the sauce nicely.
  • Leftovers can be reheated gently on the stovetop or in the microwave.

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