Pesto Ranch Chicken Thighs (Print Version)
Slow-cooked chicken thighs in creamy pesto and ranch sauce, ideal for an easy weeknight meal.
# 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
# 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 basil pesto, ranch seasoning mix, chicken broth, heavy cream, and grated Parmesan cheese until completely smooth and well combined.
03 - Pour the prepared 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 and spoon remaining sauce over the top. Garnish with chopped fresh basil and additional grated Parmesan if desired.
# Expert Tips:
01 -
- The sauce develops this incredible depth while you barely lift a finger
- Leftovers actually taste better the next day, if they last that long
02 -
- Half and half works if youre watching calories but the sauce wont be quite as luxurious
- A quick broil at the end gives the chicken those gorgeous golden edges and crispy bits
03 -
- Dont bother browning the chicken first, it stays plenty juicy without the extra work
- Check your ranch ingredients if gluten is a concern, some brands hide wheat in unexpected places