Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 6
Made with frozen chicken breasts, pasta, sour cream, ranch dressing, and salsa and cooked in a Crock-Pot, this delicious dish is a meal in one. Serve this with some green salad for a balanced meal. Prep this Salsa Ranch Chicken Pasta in under ten minutes and let your crockpot do all the work.
Ingredients
5 frozen chicken breasts
1 10.5 ounces can cream of chicken soup
1 c. salsa
1 teaspoon minced garlic
½ c. sour cream
½ c. Hidden Valley® Ranch dressing
1 16 ounces box rotini pasta prepared
HOW TO MAKE CROCKPOT SALSA RANCH CHICKEN PASTA
Step 1: Into the bottom of a 6-quart or large slow cooker, place the frozen chicken breasts.
Step 2: Combine the cream of chicken soup, salsa, and minced garlic in a medium bowl. Pour this over the frozen chicken breasts.
Step 3: Set on low and cook for 6 to 8 hours, covered.
Step 4: In the last 30 minutes of cooking, start preparing the Rotini pasta following the package directions.
Step 5: Remove the cooked chicken breasts from the slow cooker and cut or shred them into chunks.
Step 6: Into the cream of chicken/salsa mixture in the slow cooker, whisk in the sour cream and Hidden Valley® Ranch dressing.
Step 7: Then, place the chicken back in the slow cooker followed by the prepared Rotini pasta. Stir well.
Note:
This Salsa Ranch Chicken Pasta is best to serve with a green salad for a complete meal.
Nutrition Facts:
Calories: 535kcal | Carbohydrates: 61g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 654mg | Potassium: 679mg | Fiber: 3g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1.7mg
Ingredients
- 5 frozen chicken breasts
- 1 10.5 ounces can cream of chicken soup
- 1 c. salsa
- 1 teaspoon minced garlic
- ½ c. sour cream
- ½ c. Hidden Valley® Ranch dressing
- 1 16 ounces box rotini pasta prepared
Instructions
Step 1: Into the bottom of a 6-quart or large slow cooker, place the frozen chicken breasts.
Step 2: Combine the cream of chicken soup, salsa, and minced garlic in a medium bowl. Pour this over the frozen chicken breasts.
Step 3: Set on low and cook for 6 to 8 hours, covered.
Step 4: In the last 30 minutes of cooking, start preparing the Rotini pasta following the package directions.
Step 5: Remove the cooked chicken breasts from the slow cooker and cut or shred them into chunks.
Step 6: Into the cream of chicken/salsa mixture in the slow cooker, whisk in the sour cream and Hidden Valley® Ranch dressing.
Step 7: Then, place the chicken back in the slow cooker followed by the prepared Rotini pasta. Stir well.
Notes
This Salsa Ranch Chicken Pasta is best to serve with a green salad for a complete meal.
