Pesto Ranch Chicken Thighs (Print Version)
Slow-cooked tender chicken thighs simmered in creamy pesto and ranch sauce with Parmesan and basil.
# Recipe Ingredients:
→ Chicken
01 - 8 boneless skinless chicken thighs (approximately 2 pounds)
→ Sauce
02 - 1/2 cup basil pesto
03 - 1 packet ranch seasoning mix (1 ounce)
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 chicken thighs in bottom of slow cooker in single layer.
02 - Whisk together pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese until smooth.
03 - Pour sauce mixture evenly over chicken thighs.
04 - Cover and cook on LOW for 4-6 hours until chicken reaches internal temperature of 165°F.
05 - Transfer chicken to platter, spoon sauce over top, and garnish with basil and Parmesan.
# Expert Advice:
01 -
- Five minutes of prep time rewards you with falling apart tender chicken
- The sauce somehow manages to be both creamy and bright from the pesto
02 -
- The sauce looks thin at first but thickens beautifully as it cooks with the cream
- Chicken releases liquid as it cooks, so dont add extra broth beyond what the recipe calls for
03 -
- Dont lift the lid too often or you lose heat and extend cooking time
- Fresh basil garnish isnt just for looks, it wakes up the slow cooked flavors