Pesto Ranch Chicken Thighs (Printable)

Slow-cooked chicken thighs bathed in creamy pesto and ranch sauce for a hearty dinner.

# What You'll Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (about 2 lbs)

→ Sauce

02 - 1/2 cup basil pesto (store-bought or homemade)
03 - 1 packet (1 oz) 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 the chicken thighs in the bottom of the slow cooker in a single layer.
02 - In a medium bowl, whisk together the pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese until well combined.
03 - Pour the sauce evenly over the chicken thighs.
04 - Cover and cook on LOW for 4–6 hours, or until the chicken is tender and cooked through (internal temperature 165°F).
05 - Transfer the chicken to a serving platter and spoon sauce over the top. Garnish with fresh basil and extra Parmesan before serving.

# Expert Advice:

01 -
  • The sauce transforms into something velvety and rich that makes you wonder why youve never mixed these flavors before
  • Eight hours of hands off time means you can come home to dinner thats been thinking about you all day
02 -
  • The sauce thickens beautifully as it cooks but if you want it even richer, skip the broth and use just cream
  • That 20 minute quick broil at the end creates crispy edges that contrast perfectly with the tender meat
03 -
  • Fresh basil garnish might feel optional but it really brightens up the rich sauce
  • Let your chicken rest for five minutes before serving so it holds onto all those juices

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