Step 1: Prepare the Slow Cooker

1. Place frozen chicken breasts into the bottom of a 6-quart or larger slow cooker.
2. In a medium mixing bowl, stir together cream of chicken soup, salsa, and minced garlic.
3. Pour this mixture over the chicken, ensuring it is fully coated.

Step 2: Cook the Chicken

1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and reaches an internal temperature of 165°F.
2. Once cooked, remove chicken from the slow cooker and place it on a cutting board.

Step 3: Cook the Pasta

1. About 30 minutes before the chicken is done, bring a large pot of salted water to a boil.
2. Cook rotini pasta according to package directions until al dente.
3. Drain and set aside.

Step 4: Shred the Chicken & Make the Sauce

1. Using two forks, shred the cooked chicken into bite-sized pieces.
2. Whisk sour cream and ranch dressing into the salsa mixture in the slow cooker until smooth.
3. Return the shredded chicken to the slow cooker and stir to coat it in the creamy sauce.

Step 5: Combine & Serve

1. Add cooked pasta to the slow cooker, stirring until fully combined.
2. Let sit for 5-10 minutes to allow the pasta to absorb the flavors.
3. Serve warm, topped with shredded cheese, fresh cilantro, and crushed tortilla chips if desired.