Pesto Ranch Chicken Thighs (Printable)

Slow-cooked chicken thighs bathed in a creamy blend of pesto and ranch flavors.

# What You 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:

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 reaches an internal temperature of 165°F.
05 - Transfer the chicken to a serving platter, spoon sauce over the top, and garnish with fresh basil and extra Parmesan before serving.

# Expert Advice:

01 -
  • The sauce comes out impossibly creamy without any fancy techniques or constant stirring
  • Its practically foolproof even on your most exhausted workdays
02 -
  • Dont lift the lid too often or youll lose heat and add time to the cooking
  • The sauce thickens as it cools so dont panic if it looks thin right after cooking
03 -
  • Pat the chicken dry before adding it to help the sauce stick better
  • Use freshly grated Parmesan instead of the pre shredded stuff for better melting

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