Crock Pot Pesto Ranch Chicken Thighs Recipe 455 Food

SLOW COOKER PESTO RANCH CHICKEN

Steps:

• Spray slow cooker with cooking spray and place chicken breasts in the bottom.
• Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.
• Cook on low for 4-6 hours. Easy huh? :)

SLOW COOKER PESTO CHICKEN THIGHS

Steps:

• Place chicken into the slow cooker or crock-pot. I use a 5 qt crock-pot.
• Pour chicken broth over chicken.
• Add your pesto sauce and garlic, then top with salt and pepper.
• Cook on LOW for 6-8 hours, the longer you cook this the better it is.
• Serve over rice or with mashed potatoes. You can use the sauce for topping for the mashed potatoes.

CROCK POT PESTO RANCH CHICKEN THIGHS RECIPE - (4.5/5)

Steps:

• Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

CROCK POT PESTO RANCH CHICKEN AND VEGGIES #RSC

Steps:

• Cut the potatoes in half if they are small or into quarters if they are large.
• Put the potatoes, baby carrots and shallots into the bottom of the crock pot.
• Place the chicken breasts on top of the vegetables.
• In a small bowl, mix together the pesto and chicken broth with the packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix until completely combined.
• Pour the pesto/ranch mixture over the chicken and vegetables.
• Mix everything together so the sauce covers all ingredients.
• Put the lid onto your crock pot and cook on low for 6-8 hours.
• Enjoy!

SLOW-COOKER PESTO CHICKEN THIGHS

Steps:

• Spray slow cooker lightly with cooking spray. Sprinkle chicken thighs with salt and pepper on both sides. Nestle chicken thighs in slow cooker in even layer; they may be arranged tightly, if necessary.
• In small bowl, stir pesto and chicken broth. Pour over chicken thighs, and spread evenly with spoon.
• Cover and cook on High heat setting 4 hours. Serve immediately using one or both of the ideas below, or cool slightly and refrigerate in an airtight container for a few days until ready to use.
• Bruschetta-Topped Chicken: In medium bowl, mix 1 1/2 cups chopped fresh tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh basil leaves, 1 tablespoon red wine vinegar, salt and pepper to taste. Let stand 10 minutes for flavors to blend. Spoon over 1/2 recipe hot Slow-Cooker Pesto Chicken Thighs, and serve with rice or pasta as desired. (To use the entire recipe of chicken thighs, double these ingredient amounts.)
• Bacon Ranch Pasta and Chicken: Cook and drain 1/2 lb pasta (a short variety) as directed on package. Toss hot pasta with 1 tablespoon dry ranch dressing and seasoning mix, 1/4 cup sour cream, 1/4 cup milk, 1/2 cup shredded Italian cheese blend, 4 slices bacon, cooked and crumbled and 1/2 recipe Slow-Cooker Pesto Chicken Thighs, shredded. Top with a sprinkle of chopped fresh basil leaves, if desired. Serve warm. (To use the entire recipe of chicken thighs, double these ingredient amounts.)

PESTO ALFREDO CHICKEN THIGHS (CROCK POT)

Steps:

• Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.

CROCK POT PESTO RANCH CHICKEN THIGHS

Steps:

• 1. turn crock pot to high setting. place chicken thighs, pesto, ranch dressing and chicken broth in crock pot.
• 2. stir gently to combine all seasonings. close with lid and cook on high for 3-4 hours or low for 6-8.
• 3. serve with a side of mashed potatoes and a simple salad.