Go Back
+ servings
Chicken Pesto Thighs sitting in a white dish served over white rice topped with fresh parsley and Parmesan cheese.
Print Recipe
5 from 9 votes

Pesto Chicken Thighs

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 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: dinner
Cuisine: American
Servings: 6 people
Calories: 440kcal
Author: Amanda Mason

Ingredients

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 8 hours.
  • 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. 

Nutrition

Calories: 440kcal | Carbohydrates: 2g | Protein: 25g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 452mg | Potassium: 324mg | Vitamin A: 690IU | Vitamin C: 1.4mg | Calcium: 58mg | Iron: 1.2mg