Slow Cooker Salsa Ranch Chicken Pasta

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Recipe created by The Country Cook on behalf of Hidden Valley.
  • Prep 20 m
  • Cook 8 h
  • Total 8 h 20 m
Servings: 6–8


  • 5–6 frozen chicken breasts
  • 1 (10 oz.) can cream of chicken soup, undiluted
  • 1 cup salsa
  • 1 teaspoon minced garlic
  • ½ cup sour cream
  • ½ cup Hidden Valley® Cilantro Lime Ranch®
  • 1 (1 lb.) box rotini pasta, prepared


  1. 1. Place frozen chicken breasts into the bottom of a 6-quart (or larger) slow cooker.
  2. 2. In a medium bowl, mix together cream of chicken soup, salsa and minced garlic.
  3. 3. Pour mixture over frozen chicken breasts.
  4. 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. 5. Once chicken is cooked, remove chicken breasts and shred them or cut into chunks.
  6. 6. Whisk in sour cream and Hidden Valley® Cilantro Lime Ranch® dressing into cream of chicken/salsa mixture in the slow cooker.
  7. 7. Add chicken back into the slow cooker and stir in prepared rotini pasta.
  8. 8. Stir well and serve with a yummy, green salad!
• For safe meat preparation, reference the USDA website.

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