This creamy Crock Pot Salsa Ranch Chicken Pasta is a whole meal in one! Frozen chicken breasts, pasta, sour cream, ranch dressing and salsa!
CROCK POT SALSA RANCH CHICKEN PASTA
When planning meals, I am always thinking of chicken recipes. We eat A LOT of chicken. So if there is any way I can throw some chicken into a meal, I will do it. And if I can make it all in a slow cooker – even better!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS BUDGET-FRIENDLY MEAL:
- You could definitely make this with the original Hidden Valley® Ranch Dressing instead of the cilantro lime flavor.
- You could also substitute the prepared ranch dressing with a packet of Hidden Valley® Ranch dressing mix. Just add that in at the beginning of the recipe (sprinkle on top of frozen chicken before cooking.) Then continue with the rest of the recipe (just not adding the prepared dressing at the end.)
- I love that this meal starts with frozen chicken breasts. No need to thaw first. But, if you have raw chicken breasts or even chicken thighs, you can use those instead.
- Use your favorite salsa (or even a HOMEMADE SALSA) – I prefer the Herdez brand salsa.
INGREDIENTS NEEDED:
frozen chicken breasts
cream of chicken soup
salsa
minced garlic
sour cream
1/2 cup Hidden Valley® Ranch Cilantro Lime dressing
rotini pasta
HOW TO MAKE THIS SLOW COOKER SALSA RANCH CHICKEN PASTA MEAL:
Place frozen chicken breasts into the bottom of a 6-quart (or larger) slow cooker.
In a medium bowl, mix together cream of chicken soup, salsa and minced garlic.
Pour this mixture over frozen chicken breasts.
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.
Once chicken is cooked, remove chicken breasts and shred them or cut into chunks.
Whisk in sour cream and Hidden Valley® Ranch Cilantro lime dressing into cream of chicken/salsa mixture in the slow cooker.
Add chicken back into the slow cooker and stir in prepared rotini pasta.
Stir well and serve with a yummy, green salad!
Enjoy!
Originally published: April 2016
Updated & republished: April 2020
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This creamy Crock Pot Salsa Ranch Chicken Pasta is a whole meal in one! Frozen chicken breasts, pasta, sour cream, ranch dressing and salsa!
Print Pin RateServings: 6
Calories: 535kcal
Ingredients
- 5 frozen chicken breasts
- 1 10.5 oz can cream of chicken soup
- 1 cup salsa
- 1 tsp minced garlic
- 1/2 cup sour cream
- 1/2 cup Hidden Valley® Ranch dressing
- 1 16 oz box rotini pasta prepared
Instructions
- Place frozen chicken breasts into the bottom of a 6-quart (or larger) slow cooker.
- In a medium bowl, mix together cream of chicken soup, salsa and minced garlic.
- Pour this mixture over frozen chicken breasts.
- 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.
- Once chicken is cooked, remove chicken breasts and shred them or cut into chunks.
- Whisk in sour cream and Hidden Valley® Ranch dressing into cream of chicken/salsa mixture in the slow cooker.
- Add chicken back into the slow cooker and stir in prepared rotini pasta.
- Stir well.
Video
Notes
Serve with a green salad.
Nutrition
Calories: 535kcal | Carbohydrates: 61g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 654mg | Potassium: 679mg | Fiber: 3g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1.7mg
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I have just made this for the third time & I like everything about it. There are no weird ingredients…I don’t have to saute anything in advance…the flavor is amazing. This one is definitely a keeper! Thanks!
My friend and I saw this recipe and both tried it the same day – then we compared. I followed the recipe as it was written and she made some changes: she used regular ranch dressing and put in some shredded mozzarella at the end as well. She also thinks she used a litttle more than half a cup of ranch. While I thought my prep was tasty, hers was DELICIOUS!! Definitely changing it up a bit next time I make this!
How much ranch was put in?
How much extra ranch did your friend put in?
If the chicken is thawed already, how long would you suggest cook time to be?
I’m a horrible cook, so crockpot meals are my friend! And this was delicious! I used thin sliced chicken breasts, black bean and corn salsa, added a little extra garlic, and cooked for about half the time(since the breasts were thin) … thanks for the recipe!
This was delicious!!!! I only used three chicken breasts as two of them were very large. I also used about 2/3 cup of regular Hidden Valley Ranch and about 1 cup of shredded cheese -italian blend (mozzarella, provolone, Parmesan, and Asiago). This was amazing! The chicken was so tender! We will be making this again!!
I have found that when I start with frozen chicken breasts they come out a bit tough. Am I doing something wrong? This is a must try recipe. sounds delicious!
We loved this pasta! Super easy but really good! We also tried the tater tot casserole and it was one of the best we’ve ever had! Love your recipes!
Oh wow – thank you so much Jennifer!! Thank you for taking the time to let me know!
Hi,what could be used in place of the sour cream? I’ve heard cream cheese is a good replacement for sour cream also plain Greek yogurt. Thank you
Can you forgot the cream of chicken? Thought I had some on hand but I’m out and can’t get to the store today. I don’t have any other cream of anything soups.
Alaina -you a can always make a batch of basic white sauce as a substitute for any cream of whatever soup. In this case I would make and stir in a little chicken base or even use half chicken broth and milk as your liquid.
So I mixed the dressing in with the salsa and soup in the beginning. I misread the directions. Do you think it will still come out ok? I’ll let you know how it turns out.
Can I use thawed chicken? If so what does the cook time change to?
Thanks!
This is a good base recipe. Next time I will cook again as directed but will pop everything into a casserole dish with some grated mozzarella cheese on top and will bake at 350 degrees for 20 minutes. Also, my chicken breasts were smaller so they were perfect after 4 hours on low. Thanks for the recipe.
Hi! I love using your recipes!! So many are our favorites!! For this one, is there something else I could use instead of the salsa? I’m not much into spicy!! Thank you!! I would love to make this this coming week!!
Can I use fresh thawed chicken breasts in the recipe instead of frozen?
My family an I like jalapeños, so I add some in to give it an extra boost!
Love the recipe. Came out delicious. It’s a keeper for sure
Made this for dinner tonight, and I was very pleased with the result. I did have to make a few alterations for dietary reasons (I had to substitute Gluten free cream of chicken soup and gluten free pasta). Also, since I’m a big fan of sour cream, I doubled the amount added. Going off one of the other reviews, I also increased the amount of ranch dressing from 1/2 cup to 3/4. Finally, before serving, I stirred in some shredded Mexican blend cheese and let it melt before serving. This will definitely be something I will make again! Thanks for sharing the recipe!