Pesto Ranch Chicken Thighs (Print Version)

Slow-cooked chicken thighs in a creamy pesto and ranch sauce, perfect for weeknight meals.

# 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

# Preparation Steps:

01 - Place chicken thighs in the bottom of the slow cooker, ensuring they form a single layer for even cooking.
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 prepared sauce 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 basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce develops such incredible depth while you go about your day, essentially making itself
  • Its that rare dinner that feels indulgent but requires almost zero active cooking time
  • The leftovers actually taste better, making it perfect for meal prep lunches
02 -
  • Too much liquid can make the sauce thin, so resist adding extra broth even if it looks like less sauce than you expect
  • The sauce thickens as it cools, so if you want it thicker right away, let it rest uncovered for 10 minutes before serving
03 -
  • Pat the chicken dry before placing it in the slow cooker for better texture and less wateriness
  • Let the dish rest for 5 to 10 minutes before serving to allow the sauce to thicken slightly

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