Pesto Ranch Chicken Thighs (Print Version)
Slow-cooked chicken thighs infused with creamy pesto and ranch flavors, ideal for weeknight meals.
# 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
# Directions:
01 - Place chicken thighs in the bottom of the slow cooker in a single, even layer.
02 - In a medium bowl, whisk together the basil pesto, ranch seasoning mix, chicken broth, heavy cream, and grated Parmesan cheese until thoroughly combined and smooth.
03 - Pour the prepared sauce evenly over the chicken thighs, ensuring all pieces are coated.
04 - Cover and cook on LOW setting for 4–6 hours, or until chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Transfer chicken to a serving platter, spoon sauce generously over the top, and garnish with fresh chopped basil and additional Parmesan cheese if desired.
# Insider Tips:
01 -
- The creamy pesto ranch sauce makes the chicken impossibly tender without any hands on work
- Its the kind of meal that makes people ask whats for dinner the second they walk through the door
02 -
- Dont lift the lid too often or youll lose heat and extend the cooking time significantly
- The sauce might look thin at first but it thickens beautifully as the chicken releases its juices
03 -
- Check your ranch seasoning packet for gluten if that's a concern for your household
- Leftovers reheat perfectly and the flavors get even better after a day in the refrigerator