Pesto Ranch Chicken Thighs (Printable Version)

Slow-cooked chicken thighs in creamy pesto and ranch sauce for an easy, flavorful dinner.

# What You'll Need:

→ Chicken

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

→ Sauce

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

→ Garnish

07 - Chopped fresh basil leaves
08 - Additional grated Parmesan cheese

# How to Make It:

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

# Expert Insights:

01 -
  • Set it and forget it cooking that lets you walk away until dinner time
  • The sauce transforms into something incredibly rich and flavorful on its own
02 -
  • The sauce will separate slightly but comes back together when you stir it before serving
  • Chicken thighs release quite a bit of liquid, so the sauce will be thinner than when you started
03 -
  • Pat the chicken dry before adding it to help the sauce stick better
  • Let the sauce sit for 5 minutes after stirring to thicken slightly

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