Description
This Crock Pot Salsa Ranch Chicken Pasta is a comforting and flavorful dish that combines tender slow-cooked chicken with creamy ranch seasoning, zesty salsa, and melted cheddar cheese. Perfect for an easy weeknight meal, the pasta is cooked separately and then mixed into the creamy chicken mixture, resulting in a deliciously hearty and satisfying dish that’s garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 cup salsa
- 1 can (10 oz) diced tomatoes with green chilies (optional)
Dairy and Cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Pasta and Seasoning
- 1 pound pasta (penne or rotini recommended)
- 2 tablespoons olive oil (for greasing the Crock Pot)
- Salt and pepper to taste
Garnish
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Crock Pot: Lightly grease the inside of the Crock Pot with 2 tablespoons of olive oil to prevent sticking and ensure easy clean-up.
- Add Chicken and Seasoning: Place 4 boneless, skinless chicken breasts into the pot. Sprinkle the entire packet of ranch seasoning mix evenly over the chicken breasts to infuse flavor.
- Add Salsa and Tomatoes: Pour 1 cup of salsa over the chicken. If using, add 1 can of diced tomatoes with green chilies to add a bit of spice and extra texture.
- Cook the Chicken: Cover the Crock Pot with its lid and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily with a fork.
- Cook the Pasta: About 30 minutes before the chicken finishes cooking, prepare 1 pound of pasta according to package directions until al dente. Drain and set aside.
- Shred the Chicken: Use two forks to shred the cooked chicken directly in the Crock Pot. Stir well to combine with the sauce and juices.
- Add Sour Cream and Cheese: Stir in 1 cup of sour cream and 1 cup of shredded cheddar cheese until melted and the mixture is creamy and well combined.
- Combine Pasta and Chicken: Fold in the cooked pasta gently, then let the dish sit for 5–10 minutes to allow the flavors to meld together.
- Garnish and Serve: Garnish with fresh chopped cilantro if desired. Serve the Salsa Ranch Chicken Pasta warm and enjoy!
Notes
- For a spicier version, add jalapeños or use a spicier salsa.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To reduce calories, substitute sour cream with Greek yogurt.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
