Slow Cooker Salsa Ranch Chicken Pasta

Name: Slow Cooker Salsa Ranch Chicken Pasta
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 people
Cuisine: American
Ingredients: 5–6 boneless chicken breasts; 1 (10 oz.) can cream of chicken soup; 1 cup salsa; 1 teaspoon garlic; 1 (1 lb.) box rotini pasta; ½ cup sour cream; ½ cup Hidden Valley® Original Ranch dressing; juice of 1 lime; ¼ cup cilantro

Prep Time 20 min
Cook Time 8 hr
Servings 6

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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
Hidden Valley® Original Ranch dressing ½ cup
juice of 1 lime
minced cilantro ¼ cup
Hidden Valley® Original Ranch® Topping & Dressing

sour cream ½ 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!

1. 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. 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. 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. 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. 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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Notes

Categories (4)

HAVE YOU TRIED THESE YET?

Hidden Valley® Lemon Pepper Ranch Premium Recipe Mix

Hidden Valley® Seafood Secret Sauce

Hidden Valley® Pickle Flavored Ranch Easy Squeeze Bottle

Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Gluten-free

Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker

15 Reviews

4.7

73.3% would recommend this recipe

Rated 5 out of 5 by tigerl from Best pasta Best pasta in slow cooker tasty for all the family

Date published: 2024-02-27

Rated 4 out of 5 by Dusty from Good easy dish I made a double batch as we have 6 people and need leftovers for lunches. It was enjoyed by everyone despite using veggie noodles for extra protein. I would use more salsa or extra ranch for flavor if I made it again, flavor profile was super subtle.

Date published: 2024-01-24