Pesto Ranch Chicken Thighs (Printable)

Slow-cooked chicken thighs in a creamy basil pesto and ranch sauce for an easy, comforting meal.

# What's Needed:

→ 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 It:

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 reaches 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.

# Tips for Success:

01 -
  • The sauce develops this incredible depth you just cant get from stovetop cooking
  • Set it and forget it means zero stress when you get home from work
02 -
  • The sauce thickens as it cools, so dont panic if it looks thin right out of the slow cooker
  • Ranch seasoning brands vary wildly in saltiness, so taste before adding extra salt
03 -
  • Pat the chicken dry before adding it to help the sauce cling better
  • Let it rest for 5 minutes before serving so the juices redistribute

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