Pesto Ranch Chicken Thighs (Printable)

Slow-cooked chicken thighs in creamy pesto ranch sauce for a tender, savory main dish.

# What You’ll Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (about 2 lbs)

→ Sauce

02 - 1/2 cup basil pesto (store-bought or homemade)
03 - 1 packet (1 oz) 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

# How-To Steps:

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.

# Expert Tips:

01 -
  • The sauce turns into this velvety, dreamy consistency that clings to every bite of chicken
  • It literally takes ten minutes of hands on time but tastes like you spent all afternoon cooking
  • Leftovers somehow taste even better the next day if you actually have any left
02 -
  • The sauce will look thin at first but thickens beautifully as it cooks down with the chicken juices
  • Do not use high heat setting or the cream might separate and give you a weird texture
  • Skip the broiler step if you want that melt in your mouth texture but add it for crispy edges
03 -
  • Pat the chicken dry before adding it to the slow cooker so the sauce sticks better
  • Use freshly grated Parmesan instead of the pre shredded stuff in the tub
  • Let everything rest for five minutes before serving so the sauce thickens slightly

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