Pesto Ranch Chicken Thighs (Print version)
Slow-cooked chicken thighs in creamy pesto ranch sauce with fresh basil and Parmesan.
# 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
# Directions:
01 - Place the chicken thighs in the bottom of the slow cooker in a single layer, ensuring even distribution for consistent 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 sauce evenly over the chicken thighs, coating each piece completely.
04 - Cover and cook on LOW setting for 4 to 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 advice:
01 -
- The sauce develops this incredible depth as it slow cooks, like the flavors had hours to become best friends
- Its practically impossible to mess up, even on your most chaotic days
02 -
- The sauce will look thin at first but thickens beautifully as it cooks down with the chicken juices
- Using high heat can make the cream separate, so low and slow is really the way to go here
03 -
- If you want crispy skin after slow cooking, broil the thighs for 2 to 3 minutes before serving
- Check your ranch seasoning ingredients if you are avoiding gluten—some brands add wheat