Looking to add some excitement to your weeknight dinner routine? Look no further than our irresistible Ranch Salsa Chicken Crockpot recipe! This delicious dish is not only a crowd-pleaser for your whole family, but also a time-saver, as it practically cooks itself while you go about your day.
I completely understand the desire for comforting, easy recipes that don't require endless hours in the kitchen. This awesome meal is a delightful fusion of creamy ranch goodness and the zesty salsa, all slow-cooked to perfection. This recipe practically makes itself. Just toss the ingredients into your trusty crockpot, set the timer, and let the magic happen while you go about your day. Whether you're a busy parent, a food enthusiast looking for convenience, or someone who simply craves delicious, fuss-free meals, Ranch Salsa Chicken in the slow cooker is your answer.
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Try some of our other favorite crockpot recipes, such as Bourbon Beef, Orange Chicken in Crockpot, Easy Crockpot Chili, or Chicken and Stuffing in Crockpot.
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What do I need to make Ranch and Salsa Chicken Casserole?
- Boneless, skinless chicken breasts
- Can of cream of chicken soup
- Sour cream
- Dry ranch seasoning mix
- Rotini pasta
- Salt
- Pepper
FAQs
Ranch Salsa Chicken Crockpot Pasta is a flavorful and easy-to-make dish that combines chicken, ranch seasoning, salsa, and pasta in a slow cooker. It’s a comforting, creamy meal perfect for busy weeknights.
Yes, you can adjust the spice level by using a spicier salsa or adding ingredients like diced jalapeños or red pepper flakes.
Yes, you can freeze this dish. Allow it to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
A fresh green salad with a light vinaigrette can balance the richness of the pasta.
Serve with garlic bread or breadsticks to soak up the creamy sauce.
Steamed or roasted vegetables like broccoli, green beans, or asparagus make great side dishes.
Top Tips
- Don't forget to season the chicken with salt, pepper, and any other preferred seasonings before adding the ranch and salsa. This step enhances the flavor.
- The type of salsa you use can significantly impact the final taste. Choose a salsa that suits your spice preference, whether it's mild, medium, or hot. You can also experiment with different varieties like mango salsa, corn salsa, or salsa verde for unique flavors.
- If you want to make shredded chicken, it's easier to do so after it has cooked. Remove the tender chicken from the slow cooker and shred it using two forks, then return it to the sauce for additional flavor.
- Feel free to customize your Crockpot Ranch Salsa Chicken with extras like grated cheese, diced onions, black beans, or bell peppers for added flavor and texture.
- Does the pasta and chicken dish seem too dry? Add a little bit of chicken broth for the desired consistency.
- When serving, garnish with black olives, or fresh herbs like cilantro or a sprinkle of shredded cheese for an extra pop of color and flavor.
- If you have leftovers, place them in an airtight container in the refrigerator for 3-4 days.
How to make Ranch Salsa Chicken in Slow Cooker
- Spray the slow cooker with nonstick spray. Place chicken breasts or chicken thighs in the bottom of the crockpot. Sprinkle salt and pepper on the chicken.
- In a small or medium bowl, mix cream of chicken soup and salsa.
- Pour salsa, soup mixture over the chicken. Cover the Crockpot and cook on low for 4-6 hours or until the chicken is cooked through and tender. You can also cook on high for 2-3 hours if you're in a hurry.
- Once the chicken is done, remove it from the slow cooker to shred. Add sour cream and packet of ranch seasoning to make a creamy sauce, whisking into the salsa mixture until smooth.
- Shred chicken using 2 forks and return to the slow cooker, stirring to coat it.
- Cook your pasta according to the package instructions until it's al dente. Drain the pasta. Add pasta to the crockpot salsa chicken and stir to combine.
- Sprinkle shredded cheese over the top and cover for a few minutes, or until cheese is melted. Serve hot and enjoy!
Ranch Salsa Chicken Crockpot Recipe
Ingredients
- 4 chicken boneless, skinless breasts
- 1 cup salsa
- 1 1 oz dry ranch dressing mix
- ½ cup sour cream
- 1 10.5 oz can cream of chicken soup
- 16 oz rotini pasta
- salt and pepper to taste
Instructions
- Spray the slow cooker with nonstick spray. Place the boneless, skinless chicken breasts or chicken thighs in the bottom of the crockpot. Sprinkle salt and pepper on the chicken.
- In a medium or small bowl, mix cream of chicken soup and salsa.
- Pour the mixture over the chicken. Cover the Crockpot and cook on low for 4-6 hours or until the chicken is cooked through and tender. You can also cook on high for 2-3 hours if you're in a hurry.
- Once the chicken is done, remove it from the slow cooker to shred. Add sour cream and packet of ranch seasoning, whisking into the salsa mixture until smooth.
- Shred chicken using 2 forks and return to the slow cooker, stirring to coat it.
- Cook your pasta according to the package instructions until it's al dente. Drain the pasta. Add pasta to the crockpot salsa chicken and stir to combine.
- Sprinkle shredded cheese over the top and cover for a few minutes, or until cheese is melted. Serve hot and enjoy!
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