Pesto Ranch Chicken Thighs (Printable)
Slow-cooked chicken thighs with creamy pesto and ranch sauce for a flavorful 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
# How-to Steps:
01 - Place chicken thighs in the bottom of the slow cooker in a single, even layer.
02 - In a medium bowl, whisk together the pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese until thoroughly combined and smooth.
03 - Pour the sauce mixture evenly over the chicken thighs, ensuring all pieces are coated.
04 - Cover and cook on LOW setting for 4–6 hours, or until chicken is tender and reaches an internal temperature of 165°F.
05 - Transfer chicken to a serving platter and spoon sauce over the top. Garnish with fresh basil and extra Parmesan cheese if desired.
# Expert Pointers:
01 -
- The sauce is so good you'll want to put it on everything from potatoes to pasta the next day
- It's one of those rare dinners that tastes like you fussed for hours but took about ten minutes of actual effort
02 -
- The sauce will separate slightly during cooking but whisk it gently at the end and it comes back together beautifully
- Don't lift the lid too often or you'll add significant cooking time and lose moisture
03 -
- Pat the chicken dry before placing it in the slow cooker for better browning
- Use block Parmesan you grate yourself instead of pre-grated for way more flavor