Description
This Crock Pot Salsa Ranch Chicken Pasta is a creamy, flavorful Tex-Mex inspired slow cooker dish that’s perfect for an easy weeknight dinner. Tender chicken breasts simmered with ranch seasoning, salsa, and cream cheese create a rich sauce that coats perfectly cooked pasta. Garnished with cheddar cheese and fresh herbs, it’s a comforting dish that is both family-friendly and crowd-pleasing.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken breasts
- 1 (1 oz) packet ranch seasoning mix
- 1 (16 oz) jar salsa (mild, medium, or hot)
- 1/2 cup chicken broth
- 1 (8 oz) block cream cheese, softened
Pasta
- 12 oz pasta (rotini, penne, or bowtie)
Toppings and Garnish
- 1/2 cup shredded cheddar cheese (optional)
- Chopped fresh cilantro or green onions for garnish
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the crock pot. Evenly sprinkle the ranch seasoning mix over the chicken to ensure flavor infusion during cooking.
- Add liquids: Pour the jar of salsa and the chicken broth on top of the chicken. These liquids will cook together to create a flavorful base for the sauce.
- Slow cook the chicken: Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and can be easily shredded with forks.
- Shred the chicken: About 30 minutes before serving, use two forks to shred the chicken directly in the crock pot. This allows the meat to absorb maximum flavor from the sauce.
- Add cream cheese: Stir in the softened cream cheese into the crock pot. Mix thoroughly until all the cream cheese has melted and combined with the salsa and ranch mixture, creating a creamy sauce.
- Cook the pasta: Meanwhile, cook the pasta according to the package instructions. Once cooked, drain the pasta well to avoid excess water diluting the sauce.
- Combine pasta and sauce: Add the drained pasta to the crock pot. Stir well to ensure the pasta is evenly coated with the creamy salsa ranch sauce.
- Melt cheddar cheese (optional): Sprinkle shredded cheddar cheese over the pasta in the crock pot. Cover again and let it melt for 5 to 10 minutes, adding a cheesy richness to the dish.
- Garnish and serve: Before serving, garnish with chopped fresh cilantro or green onions for a pop of color and fresh flavor.
Notes
- For a lighter option, substitute cream cheese with Greek yogurt or light cream cheese.
- Add a can of drained corn or black beans to the crock pot during cooking for extra texture and flavor.
- This dish stores well and makes great leftovers; reheat gently before serving.
- To keep the dish gluten-free, use gluten-free pasta varieties.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
