Description
Slow-cooker magic brings Mexican-inspired Salsa Chicken to life with minimal effort and maximum flavor. Tender chicken bathes in zesty salsa, creating a perfect weeknight meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2.25 pounds ground beef
- 1 block Velveeta cheese
- 1 8 ounces (226 grams) block cream cheese
Pantry Staples:
- 1 can cream of chicken soup
- 1 can Rotel tomatoes with chilies
- 1 box bowtie noodles
Instructions
- Sizzle ground beef in a skillet over medium-high heat until browned and crumbly, then transfer to the crockpot.
- Slice Velveeta into uniform cubes and gently nestle into the crockpot alongside cream cheese, cream of chicken soup, and zesty Rotel tomatoes with green chilies.
- Cover and set crockpot to high temperature, allowing ingredients to meld and melt together for approximately 90 minutes, stirring periodically to ensure smooth integration.
- During the final 15 minutes of cooking, prepare bowtie pasta in a separate pot of salted, rapidly boiling water until al dente, typically 8-10 minutes.
- Drain pasta thoroughly, then fold into the creamy, bubbling mixture in the crockpot, ensuring each noodle is generously coated with the rich, savory sauce.
- Serve immediately while hot, garnishing with optional fresh herbs or a sprinkle of black pepper for enhanced flavor complexity.
Notes
- Choose lean ground beef to reduce excess fat and create a healthier dish.
- Drain the ground beef thoroughly after browning to prevent a greasy final result.
- Consider using low-sodium cream of chicken soup for those watching salt intake.
- Swap regular noodles with whole wheat or gluten-free alternatives for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 690
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 50 g
- Saturated Fat: 23 g
- Unsaturated Fat: 22 g
- Trans Fat: 1.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg