Pesto Ranch Chicken Thighs (Print)

Slow-cooked chicken thighs in a creamy pesto and ranch sauce for a comforting meal.

# Ingredient list:

01 - 8 boneless, skinless chicken thighs (approximately 2 pounds)

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

07 - Fresh basil leaves, chopped

08 - Extra grated Parmesan cheese

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 reaches 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.

01 -

Seven ingredients and practically zero effort translate into something that tastes like it simmered all afternoon
The sauce is rich enough to feel indulgent but the clean plates tell me nobody is counting calories

02 -

The sauce thickens considerably as it cools, so thin with warm broth before serving leftovers
A quick 3 minutes under the broiler creates caramelized edges if you miss that crispy skin texture

03 -

Trim excess fat from the thighs to prevent the sauce from becoming too greasy
Let the chicken rest for 5 minutes before serving so the juices redistribute properly