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Pesto Ranch Crock Pot Chicken Thighs

A simple yet flavorful dish featuring tender chicken thighs infused with basil pesto and ranch seasoning, cooked to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Thighs (bone-in, skinless recommended) Bone-in, skinless thighs recommended for tenderness.
  • 1/2 cup Basil Pesto Store-bought or homemade.
  • 1 packet Ranch Seasoning Mix
  • 1/2 cup Chicken Broth Low-sodium preferred.
  • 1 cup Cherry Tomatoes (halved)
  • 1/2 cup Bell Peppers (sliced)
  • 1/4 cup Fresh Parsley (chopped for garnish, optional) Optional garnish.

Method
 

Preparation
  1. Start by rinsing the chicken thighs under cold water and patting them dry with paper towels.
  2. In a bowl, combine the basil pesto, ranch seasoning mix, and chicken broth. Stir until well combined to create a thick sauce.
  3. Lay the chicken thighs at the bottom of the slow cooker, then pour the pesto-ranch mixture over the top. Ensure each thigh is coated nicely.
  4. Scatter the halved cherry tomatoes and sliced bell peppers on top of the chicken.
Cooking
  1. Cover your slow cooker and set it on low for about 6-7 hours or high for 3-4 hours. The chicken should be tender and easily pull apart when done.
  2. Once cooked, use a meat thermometer to check that the thighs reach an internal temperature of 165°F for safety.
Serving
  1. Serve with rice, potatoes, or fresh bread to soak up that delicious sauce!

Notes

For best texture, cook on low rather than high. Avoid overcrowding in the slow cooker to ensure even cooking. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.