Ingredients:

  • 2 lbs chicken thighs, boneless skinless
  • 7 oz basil pesto
  • 1 oz dry ranch seasoning packet
  • 0.5 cup chicken bone broth, low sodium
  • 1 tbsp minced garlic
  • 0.5 tsp red pepper flakes
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp fresh basil leaves, chiffonade

Instructions:

  1. Pat the 2 lbs chicken thighs dry with paper towels to remove excess moisture.
  2. Place the thighs in a single layer at the bottom of the slow cooker.
  3. Sprinkle the 1 oz dry ranch seasoning and 0.5 tsp red pepper flakes evenly over the chicken.
  4. Top the seasoned chicken with the 1 tbsp minced garlic.
  5. Spread the 7 oz basil pesto over the top of the chicken pieces.
  6. Carefully pour the 0.5 cup chicken bone broth around the edges of the chicken until the bottom is covered.
  7. Cover and cook on LOW for 4 hours, until the chicken is tender and shatters with a fork.
  8. Sprinkle the 0.25 cup Parmesan cheese over the chicken and cover for 5 minutes until the cheese is glossy and melted.
  9. Scatter the 1 tbsp fresh basil chiffonade over the top just before serving.