8 skinless, boneless chicken thighs
6 oz jar pesto
1 package dry ranch dressing seasoning mix
1/2 cup low sodium chicken stock
Season thighs with salt and pepper and place in the bottom of a slow cooker. Spread the pesto over the chicken thighs. Sprinkle the dry ranch seasoning mix over the chicken. Pour in the chicken stock and stir to combine.
Cook on low for 5 to 6 hours or until chicken is fully cooked through.
Source: Picky Palate