Crockpot Pesto Ranch Chicken Thighs

Let it be known that I have officially failed Paleo Week. 

Guys, I hate to be a Debbie Downer but I am so frustrated. I’ve been throwing myself pity parties and the best way to do that is with pizza, wine, and a giant bag of Sour Patch Kids. 

My allergies have just been awful since we got here. I lived all my life with horrible allergies so when we moved to Colorado and they disappeared, it was the best thing ever. And now they’re back and worse than ever. And I hate everything. 

My husband thinks I’m nuts because I cry at least once a day because omg, my eyes won’t stop itching. And the Zyrtec stops working about the time I have to pick the kids up from school so I talk to their teachers as a big snotty mess.

TMI?

Yep.

Anyway, I’m blaming allergies for my Paleo-fail. If you see me this summer sitting by the pool in jeans and a sweatshirt, it’s the allergies fault.

That’s the official story.

I made these Crockpot Pesto Ranch Chicken Thighs recently after seeing them go around the interwebs for years. I don’t even like pesto that much but one of my favorite Youtubers raved about the recipe so I had to try it. 

I  was shocked by how much my family loved this one. I will definitely be making it frequently. Feel free to use whatever chicken pieces you like – we pretty only eat thighs these days so I used those but breasts would work as well. 

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Crockpot Pesto Ranch Chicken Thighs

adapted from Picky Palate

Ingredients

• 2 pounds bone-in chicken thighs
• 6 ounce jar pesto
• 1 package dry Ranch dressing mix
• 1 cup chicken broth

Instructions

1. Put bone-in chicken thighs in the bottom of your crockpot. Spoon pesto evenly over all the thighs and then sprinkle the Ranch dressing mix over top. Pour the chicken broth in the crockpot on the side so that none of the seasoning are washed off the thighs.
2. Cook on high for 3 hours or low for 6 hours.