Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings
Hello there, friends! I am so excited to share this recipe with you today! I am so glad that I gave this one a try because I never would have tasted perfection! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, everyone, and I hope you are all well today. Enjoy!
Ingredients:
5 frozen chicken breasts
1 10.5 ounces can cream of chicken soup
1 c salsa
1 teaspoon minced garlic
½ c sour cream
½ c Hidden Valley® Ranch dressing
1 16 ounces box rotini pasta prepared
Directions:
1. In a 6-quart slow cooker, add the frozen chicken breasts and arrange them on the bottom.
2. Add salsa, cream of chicken soup, and minced garlic into a medium mixing bowl. Stir until well combined.
3. Pour the mixture on top of the chicken breasts and spread it evenly.
4. Cover the slow cooker and cook for about 6 hours on a low setting.
5. Meanwhile, refer to the directions provided on the package of the rotini pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
6. Remove the chicken breasts from the pot and use two forks to shred them into small cuts.
7. In a mixing bowl, add the Hidden Valley Ranch Dressing and sour cream. Stir until well combined.
8. Pour the mixture into the pot whisk until well blended.
9. Put the shredded chicken back to the slow cooker and stir until well combined.
10. Add the cooked pasta and toss everything until well mixed.
11. Serve hot and enjoy!
Note:
This dish is best served with a green salad.
Nutrition Facts:
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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