Crockpot Pesto Ranch Chicken
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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.
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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.
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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.
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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.
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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.
I used red pesto because that’s what I had on hand. I’ve never cooked with pesto before so I was looking for a good recipe. This was delicious!
I’m so glad you liked it