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.”
8hrs 10mins

Ingredients Nutrition

  • 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)


  1. Cut the potatoes in half if they are small or into quarters if they are large.
  2. Put the potatoes, baby carrots and shallots into the bottom of the crock pot.
  3. Place the chicken breasts on top of the vegetables.
  4. 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.
  5. Pour the pesto/ranch mixture over the chicken and vegetables.
  6. Mix everything together so the sauce covers all ingredients.
  7. Put the lid onto your crock pot and cook on low for 6-8 hours.
  8. Enjoy!

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