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Crock Pot Salsa Ranch Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 83 reviews
  • Author: Mariam
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3.5 hours (high)
  • Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
  • Yield: 6 to 6.5 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Salsa Ranch Chicken Pasta is a comforting and flavorful one-pot meal combining tender, slow-cooked ranch-seasoned chicken with zesty salsa, creamy sour cream, and melted cheddar cheese, all tossed with perfectly cooked pasta. It’s an easy, hands-off recipe perfect for busy days when you want a satisfying dinner with minimal effort.

Ingredients

Scale

Chicken and Seasonings

  • 4 boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • Salt and pepper to taste

Sauce and Add-ins

  • 1 cup salsa
  • 1 can (10 oz) diced tomatoes with green chilies (optional)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese

Pasta and Garnish

  • 1 pound pasta (penne or rotini recommended)
  • 2 tablespoons olive oil (for greasing the crock pot)
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Crock Pot: Lightly grease the inside of the Crock Pot with olive oil to prevent sticking and make cleanup easier.
  2. Layer Chicken and Seasoning: Place the boneless, skinless chicken breasts evenly in the bottom of the Crock Pot, then sprinkle the ranch seasoning mix evenly over the top of the chicken. Add salt and pepper according to your taste preference.
  3. Add Salsa and Tomatoes: Pour the salsa over the chicken and add the optional canned diced tomatoes with green chilies for extra flavor and a hint of spice.
  4. Cook Chicken: Cover with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
  5. Cook Pasta: About 30 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
  6. Shred Chicken: Use two forks to shred the cooked chicken directly in the Crock Pot, mixing well to combine with the salsa and ranch seasoning.
  7. Add Creamy Ingredients: Stir in the sour cream and shredded cheddar cheese into the shredded chicken mixture until everything is well combined and the cheese has melted, creating a creamy sauce.
  8. Combine Pasta and Sauce: Fold the cooked pasta into the chicken mixture gently, allowing the pasta to absorb the flavorful sauce. Let the mixture sit for 5 to 10 minutes to meld the flavors together.
  9. Garnish and Serve: Garnish with fresh cilantro if desired. Serve the creamy salsa ranch chicken pasta warm and enjoy!

Notes

  • You can substitute Greek yogurt for sour cream for a lighter alternative.
  • For a spicier dish, add extra diced tomatoes with green chilies or a dash of hot sauce.
  • Make sure not to overcook the pasta; al dente texture works best to avoid mushiness when mixed with the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Adding fresh lime juice before serving can brighten the flavors even more.

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