Pesto Ranch Chicken Thighs (Print Version)

Tender slow-cooked chicken thighs bathed in a creamy basil pesto and ranch sauce.

# What You Need:

→ Chicken

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

→ Sauce

02 - 1/2 cup basil pesto
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

→ Garnish

07 - Fresh basil leaves, chopped
08 - Extra grated Parmesan cheese

# How-To Steps:

01 - Place chicken thighs in the bottom of the slow cooker in a single even layer.
02 - In a medium bowl, whisk together basil pesto, ranch seasoning mix, chicken broth, heavy cream, and grated Parmesan cheese until thoroughly combined and smooth.
03 - Pour the sauce mixture evenly over the chicken thighs, ensuring all pieces are covered.
04 - Cover and cook on LOW setting for 4 to 6 hours, or until chicken reaches 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 chopped fresh basil and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • The sauce develops this incredible depth while it bubbles away, marrying the bright basil with savory ranch in a way that feels like it simmered all day even though prep took ten minutes
  • Chicken thighs stay impossibly tender in the slow cooker, practically falling apart when you look at them wrong
  • Leftovers reheat beautifully for lunch the next day, if they even make it that far
02 -
  • Resist the urge to lift the lid and peek, every time you do that heat escapes and adds another 15 to 20 minutes to your cooking time
  • The sauce might look thin at first, but give it time and it'll thicken up beautifully as the cream reduces
  • If you want that restaurant-quality finish, stick the chicken under the broiler for 2 to 3 minutes after cooking to get some gorgeous golden edges
03 -
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts into the sauce so much better and brings way more flavor
  • If your sauce looks too thick after cooking, stir in another splash of broth or cream until it reaches that perfect pourable consistency

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