Pesto Chicken Thighs

Chicken Pesto Thighs sitting in a white dish served over white rice topped with fresh parsley and Parmesan cheese.

5 from 10 votes

I love my meals served layered in a bowl! Sometimes it's just easier to dive into this way! But I also love versatility and that's exactly what you're getting with these Pesto Chicken Thighs! So many fun ways to eat this dish! Hearty and delish...you'll love these different combos!

Prep Time5

Cook Time4

Total Time4 5

Course: dinner

Cuisine: American

Servings: people

Calories: 440kcal

Author: Amanda Mason

Ingredients

8 Chicken Thighs, boneless and skinless
6 oz Pesto Sauce
1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
½ cup Chicken Broth
Parmesan Cheese, (optional)
Fresh Chopped Parsley, (optional)

Instructions

Place chicken thighs on the bottom of the crockpot. Pour the pesto, Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and chicken broth on top of the chicken thighs in the crockpot.
Stir gently to combine all ingredients.
Place the top on the crock pot and cook on low for 3-4 hours or until an internal meat thermometer registers at 165°F.
When done, serve the chicken over rice, noodles or mashed potatoes. Drizzle 2-3 spoonfuls of the pesto sauce mixture over the chick and top with fresh grated Parmesan cheese and fresh chopped parsley.
Serve immediately and store any leftovers in the refrigerator.

Notes

Freezer Meal Option

If you're looking for a good freezer meal, this is a great choice!! Cook according to directions in the crockpot until done. Place cooked Pesto Chicken Thighs in a large Freezer bag or in a freezer safe dish. When you're ready to make this dish, let the baggie or dish soak in water until thawed. Remove from bag and place in a pot on the stove. Heat until warm. Serve over your favorite rice, pasta, mashed potatoes or with your favorite vegetable.

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