Crock Pot Pesto Ranch Chicken and Veggies #RSC

"Ready, Set, Cook! Hidden Valley Contest Entry. You can't get much easier than this! With little prep work, all ingredients get mixed into the crock pot to create a complete meal. The pesto and ranch combine to make a delicious sauce that coats the chicken, potatoes and carrots. Our family just loved this recipe and I hope that you do, too! Feel free to adjust the amount of veggies to your liking."
photo by seal angel photo by seal angel
photo by seal angel
photo by jlpayne23 photo by jlpayne23
photo by Lavender Lynn photo by Lavender Lynn
photo by diner524 photo by diner524
photo by Debbwl photo by Debbwl
Ready In:
8hrs 10mins


  • 4 -6 red potatoes (use 4 if your potatoes are large, 6 if they are small)
  • 2 cups baby carrots
  • 4 shallots, sliced
  • 4 chicken breasts, bone in and skin removed. (If you use boneless, decrease cooking time)
  • 6 ounces pesto sauce
  • 1 ounce Hidden Valley Original Ranch Dressing Mix
  • 12 cup chicken broth (can use as little as 1/4 C)


  • Cut the potatoes in half if they are small or into quarters if they are large.
  • Put the potatoes, baby carrots and shallots into the bottom of the crock pot.
  • Place the chicken breasts on top of the vegetables.
  • In a small bowl, mix together the pesto and chicken broth with the packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix until completely combined.
  • Pour the pesto/ranch mixture over the chicken and vegetables.
  • Mix everything together so the sauce covers all ingredients.
  • Put the lid onto your crock pot and cook on low for 6-8 hours.
  • Enjoy!

Questions & Replies

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  1. So easy a new husband can do it! Smelled great and tasted yummy.
  2. Wow!!! My house smelled wonderful while this was cooking, couldn't wait to eat it for my lunch. I scaled back the recipe and used boneless, skinless chicken breast. I used recipe#234198, #234198 for the pesto sauce, which also worked well for my Weight Watcher diet. Since I was at home, I made mine in the oven. I covered it and cooked for about 1 hour at 275 degrees and then uncovered it for about 15-20 minutes at 350 degrees. Thanks for sharing the recipe and good luck with the contest!!
  3. I thought this was good! My husband said it was ok. My daught er and niece turned their nose up and refused.
  4. This was pretty good and quite easy. I made mine with leftover spinach pesto that needed to be used up. The chicken was a little dried out, but otherwise, it was good. I'll just cook it less time next time.
  5. I love that this is a complete meal done ahead of time, and the pesto gives it a great flavor. I used a half cup of broth (for a half recipe), but I think I would add more next time, so the chicken can soak up the juiciness from it - and I think to make it more "stew-like" wouldn't be a bad thing either. Any which way, a very good all-in-one dish!


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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