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Crockpot Pesto Ranch Chicken

Crockpot low carb, trim healthy mama s, pesto ranch chicken is so easy!!

This is one of those recipes that you throw in the pot and walk away. I even used iqf still frozen chicken in the slow cooker. I have had a lot going on lately and have barely been to the store. I needed to make something with what was in the house and this what I made. It is perfect to make from your pantry and with basic ingredients.

Ranch and pesto, a perfect marriage of flavor.

I received pesto in a recent Instacart order. The person that shopped for me thought pesto and marinara were the same thing. So I have had this pesto jar in my pantry for a couple months and didn’t know what to do with it. If you like pesto, you will really love this dinner. I you are like me and think it’s okay, you will really love this dish. The family ate almost every bite. I saved enough for a small lunch later in the week.

Let’s talk ranch.

If you don’t care about some of the crazy ingredients in the packaged dry ranch, then use a packet. But if you are concerned or just like to eat a bit cleaner, make up a dry mix. I used what I had in the house and went with a dry mix. It is entirely up to you. I also topped this with Parmesan cheese, dried parsley, and red chili pepper flakes. You can top it with whatever your family likes.

Slow cooker or pressure cooker?

I have a Ninja Foodie and it will do both. Here are a few tips for making this. In the slow cooker you don’t need much liquid, if any. Since I used frozen chicken and knew it was going to release liquid as it thawed, I only added 1/2 cup of broth. If you are going to use your pressure cooker, add the smallest amount allowed. I believe the instant pot is 1 cup. The time to cook in a pressure cooker will vary depending on fresh or frozen chicken breasts and their size.

One final thought on the pesto ranch chicken

I wanted this to be a little creamy and a little saucy. I wanted this to be served over something. I originally wanted mashed cauliflower but I have been making that with some yellow squash. I am out of most fresh veggies, so Dreamfields pasta to the rescue. I you want yours to be thick, you can add some xanthan gum as a thickener, but start with a small amount, like a teaspoon. It doesn’t take much.

If you want to look at the recipe for the green beans, here is a link

Skillet Parmesan Bacon Green Beans

Crockpot Pesto Ranch Chicken

Ingredients

  • 2 Lb Boneless, skinless Chicken breasts or thighs
  • 6.7 oz Basil Pesto
  • 1 pckg Ranch Dressing, or diy equivalent
  • 4 oz Reduced fat cream cheese, you can use full fat
  • 1 T Minced Garlic
  • 1/2 C Chicken Broth
  • Salt to taste
  • 1/2 t Pepper
  • 1/2 C Parmesan cheese
  • Low Carb base

Toppings: Parmesan cheese, red pepper flakes, dried parsley, fresh or dried herbs

    Instructions

    • Place chicken in the bottom of the pot. Pour in broth. Top with ranch and pesto.
    • Allow to cook for 5-8 hours.
    • If you want to shred your chicken, shred it. Add cream cheese, garlic, and Parmesan cheese. Allow to cook a little bit longer to melt the cream cheese.
    • Stir and make sure the cream cheese is melted.
    • Serve hot on top of your low carb base of choice.

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