Pesto Ranch Chicken Thighs (Printable Version)

Slow-cooked chicken thighs in creamy pesto and ranch sauce for a cozy, easy meal.

# What You'll 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

# Step-by-Step:

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

# Expert Advice:

01 -
  • The creamy sauce pairs beautifully with the fresh basil flavor creating something thats greater than the sum of its parts
  • You literally dump everything in the slow cooker and walk away until dinner time
  • The chicken becomes so tender it falls apart at the mere touch of a fork
02 -
  • The sauce will thin out during cooking but thickens beautifully once you let it sit for about five minutes before serving
  • I've learned the hard way that stirring halfway through breaks up the chicken too much so just let it be
03 -
  • Let the chicken rest in the sauce for at least 10 minutes before serving so the juices redistribute
  • Double the sauce recipe if you're serving over pasta or rice because everyone will want extra

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