So, I was browsing Pinterest the other day looking for new and easy recipes for one of our Sunday Family Dinners! I saw a neat post from Jenny over at Picky Palate. She posted a recipe for "Pesto Ranch Chicken Thighs" and it looked so easy.
I'm not a fan of chicken thighs, but I love me some boneless, skinless chicken tenderloins. So, I decided to adapt this recipe for one of our Sunday Family Dinners, where I try to make something I've never made before.
Jenny, I wish you lived close, so I could come over and give you a HUGE HUG! This recipe couldn't be easier to make! Here's what I used:
12-16 Boneless, Skinless Chicken Tenderloins (fresh or frozen! I used frozen!)
1 6 oz jar of pesto
1 packet of Ranch Dips or Ranch dressing seasoning mix
1/2 cup of chicken broth
That's it! First you put the chicken tenderloins in there. You can even put them in frozen and they'll cook up great! I don't like defrosting chicken, which is just one more reason I LOVE MY CROCK POT!!!
Then you spoon in the pesto from the jar.
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Then you add the packet of Ranch Seasoning Mix...
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Then add the chicken broth, cover and cook on low for 6-8 hours or on high for 3-4 hours!
I cooked mine on low for just a little over 7 hours.
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Here is the chicken served up in the serving bowl. It was moist, and falling apart delicious!
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I sure wish this picture didn't come out so blurry....I put mine on top of pasta, but did set aside some rice for my daughter, because she's in kind of a "no-pasta" phase...lol
This was a huge hit. My whole family raved about this dish! My son kept asking for more of the sauce to go with his pasta, and my daughter said "OOH, I LOVE THIS, MAMA!"
So, Jenny, I thank you, for making my family so happy by allowing me to make your recipe and create a dish they loved! This will be a new menu-regular in our home!!!
Well, I hope you enjoyed this WHADDA WE EATIN' WEDNESDAY! Enjoy the rest of your week and I hope you'll come back soon!
This post has been added to:
Tuesday To Do