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
