Pesto Ranch Chicken Thighs (Printable)
Slow-cooked chicken thighs in a creamy pesto and ranch sauce with Parmesan and fresh basil.
# 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, 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 the chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Transfer the chicken to a serving platter, spoon sauce generously over the top, and garnish with fresh basil and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- The sauce thickens into the most velvety, restaurant worthy consistency while you go about your day
- Fresh herbs and creamy ranch create this incredible addictive flavor that makes everyone reach for seconds
02 -
- The sauce will look thin at first but thickens beautifully as it cooks, so resist the urge to add cornstarch
- Cream can sometimes separate in slow cookers, but whisking it at the end brings everything back together
03 -
- Sprinkle a little extra Parmesan on top before serving for those salty, crispy bits
- Try broiling the chicken for 2 to 3 minutes at the end for restaurant quality browning