Pesto Ranch Chicken Thighs (Printer-friendly)
Chicken thighs cooked slowly in a creamy pesto and ranch sauce for a rich, tender dish.
# 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 Guide:
01 - Place the chicken thighs in the bottom of the slow cooker in a single layer, ensuring even distribution for consistent cooking.
02 - In a medium bowl, whisk together the pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese until completely smooth and well combined.
03 - Pour the sauce mixture evenly over the chicken thighs, ensuring each piece is thoroughly coated.
04 - Cover and cook on LOW for 4–6 hours, or until the chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Transfer the chicken to a serving platter, spoon the remaining sauce over the top, and garnish with fresh basil and extra Parmesan if desired.
# Expert Advice:
01 -
- The sauce transforms into the most velvety, vibrant coating you will want to spoon over everything
- Five minutes of prep equals a dinner that tastes like it took all afternoon
- Leftovers reheat beautifully for tomorrow is lunch
02 -
- The sauce will look thin at first but thickens beautifully as it simmers with the chicken juices
- Broiling for 2 to 3 minutes at the end creates those gorgeous golden edges if you want a crispy finish
03 -
- Brown the chicken thighs in a skillet before slow cooking for deeper flavor
- Let the sauce rest for 5 minutes before serving so it thickens up beautifully