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 then serve.
Notes
Leftovers can be stored in an airtight container, in the refrigerator, for two days. Leftovers can also be frozen. Place leftovers in an airtight container or ziploc bag and it can be kept frozen for 2 months.
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. Same cooking time.
Course: Main CourseCuisine: American
Nutrition
Calories: 535kcal | Carbohydrates: 61g | Protein: 31g | Fat: 17g | Sodium: 654mg | Fiber: 3g | Sugar: 4g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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