Pesto Ranch Chicken Thighs (Printable)

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

# What You'll 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 Steps:

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 basil pesto, ranch seasoning mix, chicken broth, heavy cream, and grated Parmesan cheese until thoroughly combined and smooth.
03 - Pour the prepared sauce evenly over the chicken thighs, ensuring all pieces are adequately covered for maximum flavor infusion.
04 - Cover and cook on LOW setting for 4–6 hours, or until the chicken reaches an internal temperature of 165°F and becomes fork-tender.
05 - Transfer the chicken to a serving platter, spoon the remaining sauce over the top, and garnish with chopped fresh basil and additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The sauce becomes this velvety, herb-infused masterpiece that makes everything it touches taste amazing
  • Your slow cooker does absolutely all the heavy lifting while you go about your day
  • The leftovers somehow taste even better the next night if they last that long
02 -
  • Thighs vary wildly in size so check the biggest piece after 4 hours to avoid overcooking
  • The sauce will look thin at first but thickens beautifully as the cream reduces
  • Resist the urge to lift the lid too often or you will add significant cooking time
03 -
  • Pat the chicken dry before adding it to help the sauce cling better to every piece
  • Use freshly grated Parmesan instead of the pre grated stuff for way better melting
  • Let the finished dish rest for 10 minutes before serving so the sauce thickens up nicely

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