Imagine coming home to a kitchen filled with the irresistible aroma of tender, juicy chicken infused with the bold flavors of pesto and ranch - all prepared with minimal effort in your trusty slow cooker. This Pesto Ranch Crock Pot Chicken Thighs recipe is about to become your new weeknight dinner superhero, transforming ordinary chicken into a restaurant-worthy meal that will have your family begging for seconds. With just a handful of ingredients and practically zero cooking skills required, you're just minutes away from the most delicious, hassle-free dinner experience ever!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/2 cup pesto
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Prepare the chicken thighs by patting them dry with paper towels to remove excess moisture. This helps the seasoning adhere better and promotes better browning.
- Season the chicken thighs generously with salt and pepper on both sides, ensuring even coverage.
- In a medium mixing bowl, whisk together the pesto and ranch dressing until well combined, creating a creamy and flavorful sauce.
- Lightly grease the inside of the slow cooker with cooking spray or a thin layer of olive oil to prevent sticking.
- Place the seasoned chicken thighs in the bottom of the slow cooker, arranging them in a single layer without overcrowding.
- Pour the pesto-ranch mixture evenly over the chicken thighs, making sure each piece is well coated.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Once cooked, carefully remove the chicken thighs from the slow cooker and transfer to a serving platter.
- Optional: For crispy skin, place the chicken thighs on a baking sheet and broil for 2-3 minutes until the skin is golden and slightly crisp.
- Spoon the remaining sauce from the slow cooker over the chicken before serving. Garnish with fresh chopped parsley or basil if desired.
Tips
- Pat those chicken thighs completely dry before seasoning to ensure maximum flavor absorption and better browning.
- Use bone-in, skin-on chicken thighs for the most succulent results - they're more forgiving in the slow cooker and packed with flavor.
- Don't rush the cooking process. Low and slow is the secret to incredibly tender meat that practically falls off the bone.
- For extra crispy skin, don't skip the optional broiling step - it transforms your chicken from good to absolutely spectacular.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with the pesto-ranch mixture before cooking or reduce the sauce on the stovetop after cooking.
- Leftovers can be stored in an airtight container for up to 3-4 days and taste amazing when reheated gently.
Nutrition Facts
Calories: 490kcal
Carbohydrates: 0g
Protein: g
Fat: 40g
Saturated Fat: 9g
Cholesterol: mg
