A comforting, creamy, and flavor-packed dish, this Crock Pot Salsa Ranch Chicken Pasta is the perfect answer to busy weeknights or when I want something hearty without spending hours in the kitchen. The tender shredded chicken, zesty salsa, creamy ranch, and cheesy pasta make for an irresistible combination that satisfies every time.
Why You’ll Love This Recipe
I love how easy this recipe is to throw together—just a few pantry staples, a slow cooker, and minimal prep. The salsa and ranch give it a bold, tangy flavor, while the sour cream and cheddar cheese make it irresistibly creamy. Plus, it’s super versatile. I can spice it up with extra chilies or keep it mild for the whole family. It’s a one-pot meal that delivers both comfort and taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 cup salsa
2 tablespoons olive oil (for greasing)
1 cup sour cream
1 can (10 oz) diced tomatoes with green chilies (optional for extra spice)
Salt and pepper to taste
1 cup shredded cheddar cheese
1 pound pasta (penne or rotini works best)
Fresh cilantro (optional for garnish)
Directions
I start by lightly greasing the inside of the Crock Pot with olive oil.
Then I place the chicken breasts in the pot and sprinkle the ranch seasoning evenly over them.
Next, I pour in the salsa and, if I want an extra kick, the diced tomatoes with green chilies.
I cover and cook everything on low for 6–7 hours or on high for 3–4 hours, until the chicken shreds easily with a fork.
About 30 minutes before the chicken is done, I cook the pasta according to the package directions, drain it, and set it aside.
Once the chicken is fully cooked, I shred it right in the Crock Pot using two forks. I stir the mixture to blend everything together.
I then add the sour cream and cheddar cheese, stirring until the cheese melts into a creamy sauce.
Finally, I mix in the cooked pasta and let it sit in the Crock Pot for another 5–10 minutes to let the flavors meld.
I like to garnish with fresh cilantro before serving warm.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 3–7 hours (depending on slow cooker setting)
Total Time: 3–7 hours
Servings: 6 servings
Calories: Approximately 550 kcal per serving
Variations
Spicy Version: I sometimes add chopped jalapeños or extra hot salsa for a spicier dish.
Cheese Swap: Instead of cheddar, I like to use Monterey Jack or pepper jack for a different flavor profile.
Add Veggies: Bell peppers, corn, or black beans make great add-ins for more texture and nutrients.
Low-Carb Option: I’ve swapped out the pasta for zucchini noodles or cauliflower rice to keep it low-carb.
Protein Variations: I’ve also tried this with boneless thighs or even leftover rotisserie chicken when I’m short on time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions or warm the whole batch in a pot over low heat, adding a splash of milk or broth if the sauce has thickened too much. I avoid freezing since the sour cream can separate and affect the texture after thawing.
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FAQs
Can I use frozen chicken breasts?
Yes, I can use frozen chicken, but I make sure to increase the cooking time and ensure it reaches a safe internal temperature of 165°F.
Can I make this recipe ahead of time?
Absolutely. I like to cook the chicken mixture the day before and store it separately from the pasta, combining them when ready to serve.
What kind of pasta works best?
I prefer short pasta shapes like penne or rotini since they hold the sauce well, but any pasta I have on hand will work in a pinch.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve substituted sour cream with plain Greek yogurt and it works great for a slightly tangier but healthier version.
How can I make it gluten-free?
To make it gluten-free, I use gluten-free pasta and double-check that the ranch seasoning mix and salsa are certified gluten-free.
Conclusion
This Crock Pot Salsa Ranch Chicken Pasta is one of those set-it-and-forget-it meals I keep coming back to. It’s creamy, cheesy, a little zesty, and super satisfying—just what I need after a long day. Whether I’m feeding the family or prepping meals for the week, it always hits the spot.
📖 Recipe:
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Crock Pot Salsa Ranch Chicken Pasta
- Total Time: 3–7 hours
- Yield: 6 servings
Description
This Crock Pot Salsa Ranch Chicken Pasta is a creamy, cheesy, and zesty comfort food dream made easy with pantry staples. Slow-cooked chicken combines with salsa, ranch seasoning, and cheddar cheese for a flavorful one-pot pasta dish that’s perfect for busy weeknights.
Ingredients
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 cup salsa
1 cup sour cream
1 can (10 oz) diced tomatoes with green chilies (optional)
1 cup shredded cheddar cheese
1 pound pasta (penne or rotini recommended)
2 tablespoons olive oil (for greasing)
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Instructions
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Lightly grease the inside of the Crock Pot with olive oil.
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Place chicken breasts in the pot and sprinkle ranch seasoning evenly on top.
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Add salsa and optional diced tomatoes with green chilies.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken shreds easily.
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About 30 minutes before the chicken is done, cook the pasta according to package directions. Drain and set aside.
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Shred the cooked chicken in the Crock Pot using two forks. Stir to combine.
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Add sour cream and shredded cheddar cheese, mixing until melted and creamy.
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Fold in the cooked pasta and let sit for 5–10 minutes to meld flavors.
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Garnish with fresh cilantro and serve warm.
Notes
For a spicier version, add jalapeños or hot salsa.
Swap cheddar with Monterey Jack or pepper jack for a different flavor.
Mix in bell peppers, black beans, or corn for extra nutrition.
Use zucchini noodles or cauliflower rice for a low-carb twist.
Store leftovers in the fridge up to 4 days; reheat gently with a splash of milk or broth.
Avoid freezing due to the sour cream base.
Greek yogurt can be used instead of sour cream for a healthier option.
Make it gluten-free by using certified gluten-free pasta and seasonings.
- Prep Time: 10 minutes
- Cook Time: 3–7 hours (depending on Crock Pot setting)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 550 kcal
