Slow Cooker Salsa Ranch Chicken Pasta
Ingredients(9)
frozen chicken breasts
5–6
cream of chicken soup, undiluted
1 (10 oz.) can
salsa
1 cup
minced garlic
1 teaspoon
rotini pasta, prepared
1 (1 lb.) box
½ cup
½ cup
juice of 1 lime
minced cilantro
¼ cup
For safe meat preparation, reference the USDA website.
Steps(8)
- 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 mixture over frozen chicken breasts.
- 4
Cover and cook on low for 6–8 hours. About 30 minutes or so before this is finished cooking, begin preparing the rotini pasta according to package directions.
- 5
Once chicken is cooked, remove chicken breasts and shred them or cut into chunks.
- 6
Whisk in sour cream, dressing, lime juice and cilantro into cream of chicken/salsa mixture in the slow cooker.
- 7
Add chicken back into the slow cooker and stir in prepared rotini pasta.
- 8
Stir well and serve with a yummy, green salad!
Multi-Cooker-Friendly Recipe Instructions
- 1
Place frozen chicken breasts into the inner pot of your multi-cooker. In a medium bowl, mix together cream of chicken soup, salsa and minced garlic. Pour mixture over chicken breasts.
- 2
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 12 minutes. Select “cancel” to turn off the machine.
- 3
Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.”
- 4
About 30 minutes or so before this is finished cooking, begin preparing the rotini pasta according to package directions. Once chicken is cooked, remove from the pot and shred into chunks.
- 5
Whisk sour cream, dressing, lime juice and cilantro into the cream of chicken/salsa mixture left in the slow cooker. Add chicken and prepared pasta back in, and stir well to combine. Serve warm.
* Always follow manufacturer’s instructions.
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