Prep:
10 min
|
Cook:
30 min
Slow Cooker Salsa Ranch Chicken Pasta
- Prep: 20 min
- Cook: 8 hr
- Total: 8 hr 20 min
- Servings: 6–8
Rated 4.8/5
based on 5 customer reviews
Recipe created by The Country Cook on behalf of Hidden Valley.
Ingredients (7)
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5–6 frozen chicken breasts
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1 (10 oz.) can cream of chicken soup, undiluted
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1 cup salsa
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1 teaspoon minced garlic
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½ cup sour cream
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1 (1 lb.) box rotini pasta, prepared
Steps (8)
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Step 1Place frozen chicken breasts into the bottom of a 6-quart (or larger) slow cooker.
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Step 2In a medium bowl, mix together cream of chicken soup, salsa and minced garlic.
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Step 3Pour mixture over frozen chicken breasts.
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Step 4Cover 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.
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Step 5Once chicken is cooked, remove chicken breasts and shred them or cut into chunks.
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Step 6Whisk in sour cream and Hidden Valley® Cilantro Lime Ranch® dressing into cream of chicken/salsa mixture in the slow cooker.
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Step 7Add chicken back into the slow cooker and stir in prepared rotini pasta.
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Step 8Stir well and serve with a yummy, green salad!
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For safe meat preparation, reference the USDA website.
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