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Crockpot Salsa Ranch Pasta Recipe

BySoha

Bold comfort food meets smart slow-cooker cooking in this Crockpot Salsa Ranch Pasta. Creamy, savory, and lightly tangy flavors build gradually as everything cooks together. Minimal prep and controlled heat create a pasta dish that feels indulgent yet effortless. Designed for busy days, this recipe delivers depth without demanding attention.

Ingredients List

  • 350 g short pasta (penne or rotini work best)
  • 2 cups cooked chicken breast, shredded
  • 1 cup salsa (medium heat preferred)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 packet ranch seasoning mix
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped (optional for garnish)

Step-by-Step Instructions

crockpot salsa ranch pasta recipe
Prepare the Crockpot Base

Lightly grease the crockpot with olive oil. Add shredded chicken evenly across the base.

Build the Sauce

Pour salsa, heavy cream, and chicken broth over the chicken. Sprinkle ranch seasoning evenly and stir gently to combine.

Slow Cook the Mixture

Cover and cook on low for 3 hours, allowing flavors to blend smoothly.

Add the Pasta

Stir uncooked pasta directly into the sauce. Ensure pasta is mostly submerged in liquid.

Finish with Cheese

Cover and cook for another 30 to 40 minutes until pasta turns tender. Add mozzarella and cheddar, then stir until melted and creamy.

Rest Before Serving

Let the pasta sit for 5 minutes with the lid off to allow the sauce to thicken naturally.

Cook Time

3 hours 40 minutes

Servings

6 servings

Nutritional Information (approx. per serving)

  • Calories: 520 kcal
  • Carbohydrates: 42 g
  • Protein: 28 g
  • Fat: 27 g
  • Fiber: 3 g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of broth or cream to restore texture.

Suggestions

Serve with a crisp green salad or garlic bread for balance. Jalapeños or crushed red pepper add heat without overpowering the ranch profile. Monterey Jack cheese can replace cheddar for a smoother melt.

Seasonal Relevance

Works well year-round, with peak appeal during fall and winter when slow-cooked meals feel most satisfying. Also fits summer schedules due to hands-off preparation.

Conclusion

Crockpot Salsa Ranch Pasta delivers layered flavor through patience rather than effort. Creamy sauce, tender pasta, and seasoned chicken create a cohesive dish that satisfies without complication. Reliable, adaptable, and bold, it earns a permanent place in any slow-cooker rotation.

Crockpot Salsa Ranch Pasta Recipe
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Crockpot Salsa Ranch Pasta Recipe

Recipe by Soha
Servings

6

servings
Prep time

10

minutes
Cooking time

4

hours 
Calories

2280

kcal
Total time

4

hours 

10

minutes

Crockpot salsa ranch pasta delivers bold, creamy flavor with minimal effort. Slow cooking allows the salsa, ranch seasoning, and cheese to blend deeply into the pasta, creating a rich and satisfying dish ideal for busy days and comfort-focused meals.

Ingredients

  • 400 g pasta (penne or rotini)

  • 2 cups cooked chicken breast, shredded

  • 1 1/2 cups salsa (medium heat recommended)

  • 1 packet ranch seasoning mix

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1 1/2 cups shredded cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 1 tbsp olive oil

  • Salt to taste

  • Black pepper to taste

Directions

  • Lightly coat the crockpot with olive oil to prevent sticking.
  • Add cooked chicken, salsa, ranch seasoning, chicken broth, and heavy cream to the crockpot. Stir until evenly combined.
  • Cover and cook on low for 3 hours, allowing flavors to develop.
  • Add uncooked pasta and stir well to ensure pasta is submerged in liquid.
  • Continue cooking for 45 to 60 minutes until pasta becomes tender.
  • Stir in cheddar and mozzarella cheese until melted and creamy.
  • Season with salt and black pepper as needed. Garnish before serving if desired.

Recipe Video

Notes

  • Pre-cooked chicken ensures proper texture and prevents dryness.
  • Pasta shape with ridges holds sauce more effectively.
  • Dish thickens slightly as it rests, making it ideal for serving straight from the crockpot.

FAQs

Can raw chicken be used instead of cooked chicken?
Raw chicken breasts can be added at the beginning and shredded after the initial cooking stage before adding pasta.

Does pasta texture hold up in the crockpot?
Short pasta maintains structure well when added during the final cooking stage and stirred properly.

Can a lighter dairy option be used?
Half-and-half works, though the sauce will be slightly thinner and less rich.

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