Pesto Ranch Chicken Thighs (Printable version)

Tender chicken thighs cooked in creamy pesto and ranch sauce with Parmesan and fresh 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

# Directions:

01 - Place the chicken thighs in the bottom of the slow cooker, arranging them in a single layer for even cooking.
02 - In a medium bowl, whisk together the pesto, ranch seasoning, chicken broth, heavy cream, and Parmesan cheese until smooth and well combined.
03 - Pour the prepared sauce 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 reaches an internal temperature of 165°F and is tender throughout.
05 - Transfer the chicken to a serving platter and spoon the sauce generously over the top. Garnish with fresh chopped basil and additional Parmesan cheese if desired.

# Expert advice:

01 -
  • Set it and forget it cooking that feels fancy but takes zero effort
  • The sauce thickens into something ridiculously good over rice or potatoes
02 -
  • The sauce looks thin at first but thickens beautifully as it cooks down
  • Fresh basil at the end makes a huge difference in the bright herbal flavor
03 -
  • Double the sauce recipe if you want extra for serving over sides
  • Let it cook longer rather than shorter for the most tender meat

Go back