Pesto Ranch Chicken Thighs (Print View)

Slow-cooked chicken thighs in a creamy pesto ranch sauce, flavorful and comforting.

# 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

# Method:

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.

# Insider Tips:

01 -
  • The sauce creates itself while you go about your day
  • Even picky eaters ask for seconds when that creamy herby flavor hits the table
02 -
  • The sauce will thin out during cooking then thicken beautifully as it rests
  • Chicken thighs release more fat than breasts so skim the top if it looks too oily
03 -
  • Pat the chicken dry before adding to help the sauce stick better
  • Let everything rest in the warm slow cooker for 15 minutes before serving

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