So now that I had all this pesto made up I decided to use it left and right. I got some inspiration from Pesto Ranch Crock Pot Chicken Thighs – Picky Palate. Due to what I had on hand I changed up the directions but it turned out amazing. I also was headed to the zoo for the day and needed to throw something in the crock pot quick, frozen chicken and all.
I was planning on attempting to make my homemade gnocchi to serve along with the chicken. I had everything out and opened my ricotta cheese which had spoiled. So now that my zucchini was grated and my eggs were cracked I made some zucchini and corn fritters. Stay tuned for the recipe, it is a childhood favorite of mine.
Back to the chicken it was great. Flavorful and very moist, it was fork tender falling apart. Next time I would serve it with mashed potatoes or a buttered pasta. The next night we were headed out so I fixed some cheese tortellini and chopped the leftover chicken up for the kids. I found myself stealing bites from my children.
- 4 chicken breast or thighs, I used two of each it was all I had, (thawed or frozen) mine were frozen
- 1/4 cup healthier ranch dressing or bottled ranch
- 1/2 cup chicken broth
- 1/3-1/2 cup pesto
- pepper to taste
Place frozen or thawed chicken into slow cooker (crock pot). Spread a bit of ranch on each piece and then a bit of pesto on each piece.
Grind a bit of pepper on the whole thing. Carefully add chicken broth so it settle to bottom and doesn’t wash away the toppings on chicken.
Place on low for 6 hours or high for probably 3-4 hours, after about 6 hours of cooking on low I turned my slow cooker to keep warm until dinner time.