Dump-and-go with this quick, easy recipe using jarred pesto and ranch dressing mix.

I have made Tex Mex Chicken three times, Zesty Italian BBQ Chicken twice and I even turned my Buffalo Chicken recipe into a macaroni and cheese dish.

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Equipment

The slow cooker is so brilliant because you really just toss a bunch of things into it, and your meal is magically ready 6 hours later. I see recipes all the time that require stovetop prep for a slow cooker recipe, like sautéing onions or what have you, and I'm inclined to say NO THANK YOU.

I use the 6-quart Cook & Carry Crock-Pot.

Why you will love this recipe

Recently, I found a recipe for Pesto Ranch Crockpot Chicken Thighs on Picky Palate. Yes, please! Normally I pin recipes and forget about them, but with this one, I had to make it right away.

This recipe is a beautiful thing because not only is it a dump-everything-in kind of deal, but it only calls for 4 ingredients.

Ingredients

This version of the recipe uses chicken breasts.

Boneless skinless chicken breasts
Pesto
Ranch salad dressing and seasoning mix
Chicken broth

I've never really cooked with pesto for Xavier because he's generally not a fan of anything green on principle alone, but I am very proud to say that this recipe is Manchild Approved. AND Kelsey approved, needless to say.

Substitutions

Chicken: If you want to use chicken thighs, head to the original recipe at Picky Palate.
Pesto: You can use homemade pesto in place of the jarred Pesto. The recipe calls for a 6.5 oz jar of pesto for reference.
Ranch: Dry ranch salad mix is important, do not substitute liquid ranch. Store brand is tasty.
Chicken both: Water can be used in place of the chicken broth. It's a small amount of liquid, so other adjustments aren't necessary.

To serve

Serve this alongside fresh veggies or shred the leftover pesto ranch chicken for salad meat or sandwich meat. I used this in my salads all week, which definitely kicked my lunch up a notch.

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