Pesto Ranch Chicken Thighs (Printable)

Slow-cooked chicken thighs bathed in creamy pesto and ranch sauce, perfect for a cozy dinner time.

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2 pounds)

→ Sauce

02 - 1/2 cup basil pesto (store-bought or homemade)
03 - 1 packet (1 ounce) ranch seasoning mix
04 - 1/2 cup chicken broth
05 - 1/2 cup heavy cream
06 - 2 tablespoons grated Parmesan cheese

→ Optional Garnish

07 - Fresh basil leaves, chopped
08 - Extra grated Parmesan cheese

# How To Make It:

01 - Arrange the chicken thighs in a single layer at the bottom of the slow cooker.
02 - In a medium bowl, whisk together the pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese until thoroughly combined.
03 - Pour the sauce mixture evenly over the chicken. Cover and cook on LOW for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
04 - Transfer the chicken to a serving platter, spoon the sauce over the top, and garnish with fresh basil and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sauce becomes this rich, velvety magic that clings to every bite of chicken
  • It is one of those throw it in and forget it meals that makes you look like a kitchen genius
  • The combo of pesto and ranch sounds strange but trust me, it works
02 -
  • If your sauce looks too thin at the end, just remove the chicken and let the sauce simmer on high with the lid off for 15 minutes
  • The garlic from the pesto mellow out beautifully during cooking so do not worry about it being too strong
  • This recipe actually tastes better the next day so make extra for lunch leftovers
03 -
  • Line your slow cooker with a bag for cleanup that takes literally three seconds
  • If the sauce tastes flat at the end, a pinch of salt usually fixes it completely

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