Pesto Ranch Chicken Thighs (Printable)
Slow-cooked tender chicken thighs with a creamy basil pesto and ranch sauce, ideal for cozy dinners.
# 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 Make It:
01 - Place 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 basil pesto, ranch seasoning mix, chicken broth, heavy cream, and grated Parmesan cheese until fully incorporated and smooth.
03 - Evenly pour the prepared sauce mixture over the chicken thighs, ensuring each piece is adequately coated.
04 - Cover and cook on LOW setting for 4 to 6 hours, or until chicken reaches internal temperature of 165°F and is tender throughout.
05 - Transfer chicken to serving platter, spoon remaining sauce over the top, and garnish with chopped fresh basil and additional Parmesan cheese if desired.
# Expert Suggestions:
01 -
- The creamy ranch and bright pesto create this incredible comfort food flavor that feels like a hug after a long day
- Everything happens in one pot so cleanup consists of literally one dish and maybe a whisk
02 -
- Dont be tempted to lift the lid during cooking every time you do that adds about 20 minutes to the total time
- The sauce will look thin at first but thickens beautifully as it cooks with the chicken juices
03 -
- Let the chicken rest for 5 minutes before serving so the juices redistribute instead of running onto the plate
- Double the sauce if you love extra because it freezes beautifully for future quick meals