Crock Pot Pesto Ranch Chicken and Veggies Rsc
Transform weeknight dinners with this irresistible Crock Pot Pesto Ranch Chicken and Veggies recipe! This one-pot wonder combines tender, juicy chicken breasts with a medley of baby red potatoes, carrots, and green beans, all slow-cooked to perfection. The star of the dish is the rich and flavorful pesto ranch seasoning, a delightful blend of basil pesto, ranch mix, and olive oil, which infuses every bite with herby, savory goodness. With just 15 minutes of prep time, this recipe is ideal for busy families looking for a wholesome, comforting meal. Plus, its versatility makes it perfect for meal prepping or impressing guests at a casual dinner party. Serve it straight out of the crock pot for a satisfying, low-maintenance feast that’s as simple as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 pound Baby red potatoes
- 4 medium Carrots, peeled and cut into sticks
- 1 cup Green beans, trimmed
- 0.5 cup Basil pesto
- 1 packet Ranch seasoning mix (dry packet)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
Instructions
Wash and pat dry the chicken breasts. Set aside.
Scrub the baby red potatoes and cut them in half or quarters, depending on their size, ensuring all pieces are roughly the same for even cooking.
Peel the carrots and chop them into sticks approximately 2-3 inches long.
Prepare your slow cooker by lightly greasing the interior with a bit of olive oil to prevent sticking.
Place the potatoes, carrots, and green beans at the bottom of the slow cooker to form a vegetable base.
Layer the chicken breasts on top of the vegetables.
In a small bowl, mix the basil pesto, ranch seasoning, olive oil, salt, and black pepper until well combined.
Spread the pesto ranch mixture evenly over the chicken breasts, ensuring all pieces are well coated.
Pour the chicken broth into the slow cooker, pouring it around the edges to prevent washing off the pesto coating on the chicken.
Cover the slow cooker with the lid and set it to cook on high for 4 hours or on low for 6-8 hours, until the chicken is cooked through and tender, and the vegetables are soft.
Once done, use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).
Serve the chicken and vegetables warm, garnished with extra pesto or fresh basil if desired.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.8 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 714 mg | 55% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5518 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
