Pesto Ranch Chicken Thighs (Printable Version)
Slow-cooked chicken thighs in creamy pesto and ranch sauce offer tender, flavorful weeknight comfort.
# 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
# Directions:
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 4–6 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 chopped basil and additional Parmesan cheese if desired.
# Top Tips:
01 -
- The sauce transforms into something velvety and restaurant worthy despite taking minutes to prep
- Leftovers somehow taste even better the next day rolled into wraps or over baked potatoes
02 -
- The sauce will look thin at first but thickens beautifully as the chicken releases its natural collagen
- Resist the urge to lift the lid during cooking, every peek adds 15 minutes to the total time
03 -
- Broiling for 2 to 3 minutes at the end creates those gorgeous caramelized edges and mimics rotisserie chicken
- Double the sauce ingredients if you want extra for serving over rice or pasta on the side