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Pesto Ranch Crock Pot Chicken Thighs

This dish combines tender chicken thighs with a zesty, creamy pesto ranch sauce for a comforting and flavorful meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces bone-in chicken thighs Or boneless if preferred, just adjust the cooking time.
  • 1 cup pesto sauce Store-bought or homemade.
  • 1 packet ranch seasoning mix Choose a halal-friendly brand.
  • 1/2 cup plain yogurt or sour cream For creaminess.
  • 1 tablespoon olive oil For drizzling in the crock pot.
  • to taste Salt and pepper
Optional Toppings
  • 1 cup cherry tomatoes For garnish.
  • 1/2 cup grated Parmesan cheese For garnish.
  • 1/4 cup fresh basil For garnish.

Method
 

Preparation
  1. Start with bone-in chicken thighs for a richer flavor. Season with salt and pepper.
  2. In a bowl, combine the pesto sauce, ranch seasoning, and yogurt (or sour cream) until well-blended.
  3. Drizzle olive oil at the bottom of your crock pot. Add the seasoned chicken thighs, ensuring they are spread out evenly.
Cooking
  1. Pour the pesto ranch mixture over the chicken, ensuring each piece is well-coated.
  2. Cover and cook on low for 4-6 hours or high for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
Serving
  1. When ready, garnish with fresh tomatoes, grated Parmesan cheese, or chopped basil for a fresh touch!

Notes

For substitutions, use chicken breasts for leaner meat or dairy-free alternatives for yogurt. Avoid lifting the lid during cooking as it extends the time. Ensure to season the chicken before adding the sauce for enhanced flavor.