Begin by gathering your ingredients for the Pesto Ranch Chicken Thighs. In a slow cooker, add the boneless, skinless chicken thighs. Then, pour in the basil pesto and ranch seasoning mix, ensuring the chicken is well-coated. Add the chicken broth, heavy cream, and grated Parmesan cheese, mixing them gently to create a creamy sauce.

Cover the slow cooker with its lid and set it to cook on low for 6 hours. When the chicken is tender and easily pulls apart with a fork, it is ready.

Preheat your oven's broiler. Carefully transfer the chicken thighs to a baking sheet lined with foil. Broil for about 2-3 minutes until golden brown and slightly crispy.

Serve the chicken over steamed rice, buttery mashed potatoes, or roasted vegetables, drizzling some of the remaining creamy sauce on top. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.