Pesto Ranch Chicken Thighs (Print Version)

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

# What You’ll 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 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 Tips:

01 -
  • The sauce thickens into this velvety, restaurant quality consistency that feels way too fancy for a Tuesday night
  • Its practically foolproof. Even if you forget to add the cream until the last minute, it still turns out incredible
02 -
  • The sauce will look thin when you first pour it in. Do not add more liquid. It thickens beautifully as it cooks
  • If you want that crispy skin texture, broil the chicken for 2 to 3 minutes after slow cooking. Watch it closely because the Parmesan goes from golden to burned fast
03 -
  • Brown the chicken thighs in a skillet before slow cooking for deeper flavor. Its an extra step but worth every minute
  • Double the sauce if you love that liquid gold. Its perfect over rice, pasta, or straight up with a spoon

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