Preparation Steps

• Place the chicken breasts in the bottom of a 6-quart (or larger) slow cooker.
• In a medium bowl, combine the salsa, dry ranch seasoning mix, softened cream cheese, and chicken broth. Whisk well until the mixture is smooth and the cream cheese is fully incorporated.
• Pour the salsa ranch mixture evenly over the chicken in the slow cooker.
• Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the chicken is cooked through and shreds easily with a fork.
• Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the creamy sauce until well combined.
• While the chicken is cooking or just before serving, cook the pasta according to package directions until al dente. Drain well.
• Serve the Crock Pot Salsa Ranch Chicken directly over the hot, cooked pasta. Garnish with fresh chopped cilantro, if desired.