Pesto Ranch Chicken Thighs (Printable)
Slow-cooked chicken thighs bathed in a creamy pesto and ranch blend for a hearty meal.
# What You Need:
→ Chicken
01 - 8 boneless skinless chicken thighs (approximately 2 pounds)
→ Sauce
02 - ½ cup basil pesto (store-bought or homemade)
03 - 1 packet ranch seasoning mix (1 ounce)
04 - ½ cup chicken broth
05 - ½ cup heavy cream
06 - 2 tablespoons grated Parmesan cheese
→ Optional Garnish
07 - Fresh basil leaves, chopped
08 - Extra grated Parmesan cheese
# Directions:
01 - Arrange the chicken thighs in a single layer at the bottom of the slow cooker.
02 - Whisk together the basil pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese in a medium bowl until thoroughly combined.
03 - Pour the sauce mixture evenly over the chicken thighs. Cover and cook on LOW setting for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F and is tender throughout.
04 - Transfer the chicken to a serving platter, spooning the sauce generously over the top. Garnish with chopped fresh basil and additional Parmesan cheese if desired.
# Expert Suggestions:
01 -
- The sauce develops this incredible depth while you barely lift a finger
- Leftovers actually taste better the next day if they last that long
02 -
- The sauce will look thin at first but thickens beautifully as it cooks
- Half-and-half works if you want something lighter but the sauce wont be quite as rich
03 -
- Broiling for 2–3 minutes at the end creates those gorgeous caramelized edges
- Double the sauce if you want extra for serving over rice or potatoes