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## **Instructions**
### **Step 1: Prep the Chicken**
Place the chicken breasts in the crock pot. Pour the salsa over the top and sprinkle with the ranch seasoning, garlic powder, onion powder, and smoked paprika. Add the chicken broth.
### **Step 2: Slow Cook the Chicken**
Cover and cook on **low for 6-7 hours** or **high for 3-4 hours** until the chicken is tender and easily shreds with a fork.
### **Step 3: Shred the Chicken**
Remove the chicken, shred it with two forks, and return it to the crock pot.
### **Step 4: Add the Cream Cheese**
Stir in the cubed cream cheese and mix until fully melted and creamy. Let it cook for another 10-15 minutes on low.
### **Step 5: Cook the Pasta**
While the cream cheese melts, cook the pasta according to the package instructions. Drain and set aside.
### **Step 6: Combine and Serve**
Stir the cooked pasta into the crock pot until well coated in the creamy salsa ranch sauce. If using, mix in the shredded cheddar cheese for extra cheesiness.
Garnish with fresh parsley or cilantro and serve warm. Enjoy!
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## **Tips & Variations**
– **Make It Spicier:** Use hot salsa or add a pinch of cayenne pepper.
– **Add Veggies:** Toss in black beans, corn, or diced bell peppers.
– **Switch the Protein:** Try using boneless thighs instead of chicken breasts.
– **Dairy-Free Option:** Use dairy-free cream cheese and skip the cheddar.
This **Crock Pot Salsa Ranch Chicken Pasta** is an easy, creamy, and flavorful dish that’s perfect for busy weeknights. Give it a try and let me know how it turns out! 😊
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