Description
This slow cooker chicken thighs recipe features tender, flavorful chicken paired with basil pesto and ranch seasoning, topped with fresh vegetables.
Ingredients
Scale
- 4 pieces Chicken Thighs (bone-in, skinless recommended)
- 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)
Instructions
- Start by rinsing the chicken thighs under cold water and patting them dry with paper towels.
- In a bowl, combine the basil pesto, ranch seasoning mix, and chicken broth. Stir until well combined to create a thick sauce.
- 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.
- Scatter the halved cherry tomatoes and sliced bell peppers on top of the chicken.
- 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.
- Once cooked, use a meat thermometer to check that the thighs reach an internal temperature of 165°F for safety.
- Serve with rice, potatoes, or fresh bread to soak up that delicious sauce!
Notes
- Bone-in, skinless thighs are recommended for tenderness.
- Optional garnish with fresh parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg