Pesto Ranch Chicken Thighs (Printable)
Slow-cooked chicken thighs bathed in creamy pesto and ranch sauce for rich flavor.
# 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
# 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 to 6 hours, or until chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Transfer chicken to a serving platter, spoon sauce generously over the top, and garnish with fresh basil and additional Parmesan if desired.
# Expert Hints:
01 -
- The sauce develops this incredible depth you cannot get from stovetop cooking alone
- It is one of those meals that tastes restaurant special but uses pantry staples
02 -
- I once tried using bone-in thighs and the sauce never quite coated everything right
- The sauce will look thin at first but thickens beautifully as it cooks down
03 -
- Pat the chicken dry before placing it in the slow cooker for better browning
- If you want that golden top, broil for 2 minutes after cooking—watch closely though