Crock Pot Pesto Ranch Chicken
I had such high hopes for this chicken.
I really did.
I love pesto. I love ranch seasoning. I love my crockpot. I love the versatility of chicken. This recipe seemed so easy. I thought I was going to add it to my dinner rotation. However.
The chicken started out simple enough. Lay a layer of boneless, skinless chicken thighs (or bone-in — seriously, all the bone does is add flavor), a six-ounce jar of pesto, a package of ranch dressing seasoning mix and a half cup of chicken broth to the crock pot and set it for six hours on low. I did this on my lunch break, hoping soon after I came home from work, I’d be able to sit down to perfect chicken.
I was wrong.
Pesto’s pretty strong in the flavor department, but in this, the flavor was lacking. And it isn’t like the pesto was overpowered by a stronger flavor from the ranch packet or what have you. The chicken just tasted like plain chicken. I think part of this was because most of the pesto came off in the broth, of which I believe there was way too much. However, that broth came in handy when the chicken shredded and dried out.
This whole recipe needs work.
Next time I get the hankering for pesto chicken, I’m doing it differently. First off, I’m baking it, rather than slow-cooking. This gives me more control over the texture of the chicken. The chicken would be marinated in the ranch mix, with a little olive oil and baked part of the way on its own, with just a little chicken broth in the bottom of the dish. Half-way through cooking, I’d add the pesto on top and cover the dish with foil and bake the chicken the rest of the way.
Maybe, one of these days after I’ve completely recovered from the disappointment, I’ll give it a shot.