Slow Cooker Salsa Ranch Chicken Pasta

Review (1)

Rated 4/5 based on 1 customer reviews

Recipe created by The Country Cook on behalf of Hidden Valley.

Prep: 20 min
Cook: 8 hr
Total: 8 hr 20 min
Servings: 6–8

See step-by-step

Ingredients (7)

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

Steps (8)

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

For safe meat preparation, reference the USDA website.

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Review
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Rated 4 out of 5 by Lizzle48 from TONS of leftovers Made this today for my family of 4. I used 4 (larger) chicken breasts and thawed them a little first and trimmed the fat first. We used southwest chipotle dressing instead because we didn't have the cilantro lime one. The sauce was really good! I shred the chicken and added the penne pasta but it seemed like the chicken to pasta ratio was heavy on the chicken side; however, when I put leftovers away there was lots of noodles in the bottom of the pot so maybe I didn't stir it up enough. Helpful tip: I would easily cut this recipe in half and there would be plenty to feed the 4 of us. I now have 4 tupperware containers full of it! I think it would be good on salads and on wraps and sandwiches (these are plans for leftovers for next several days).

Date published: 2018-11-26