Pesto Ranch Chicken Thighs (Print)

Slow-cooked chicken thighs infused with creamy pesto and ranch flavors for a simple, hearty meal.

# 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

# How to Make:

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 is tender and reaches an internal temperature of 165°F.
05 - Transfer the chicken to a serving platter, spoon sauce over the top, and garnish with fresh basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce thickens into something magical that clings to every bite
  • It is one of those recipes that makes people ask what is in this
02 -
  • The sauce will look thin at first but it thickens beautifully as it cooks
  • Do not lift the lid too often or you will lose heat and extend the cooking time
03 -
  • Let the chicken rest for 5 minutes before serving so it holds onto those juices
  • Double the sauce recipe if you want extra for serving over pasta later

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