This was a super easy and REALLY tasty slow cooker meal – get a quick veggie side ready and you’ve got a fast weeknight dinner.  It was perfect for a horse show night when I’m home  late – either one of us could have dinner whenever we roll in.   I thought this was interesting because a) it was a way to use the huge amount of pesto we have from our garden, and b) I like the flavors of ranch, but I don’t like salad dressing.  It was great!  We’d make it again for a quick dinner anytime, and this would probably be really nice with a whole chicken cut up – just skin it and you’d get light and dark meat in a very flavorful dish. You could really do any chicken with this, and I bet a pork loin would do well with the same seasoning.

• 2 pounds chicken thighs, boneless skinless
• Pesto – homemade or freshly purchased
• 1.5 Tablespoons dried parsley
• 1/3 teaspoon dried dill
• 1/8 teaspoon garlic salt
• 1.5 teaspoons onion powder
• 1/3 teaspoon dried basil
• 1/3 teaspoon pepper
• 1/2 cup gluten free chicken broth

Place chicken in slow cooker.  Spread pesto on top of chicken.  Prepare ranch seasoning by combining dried parsley, dried dill, garlic salt, onion powder, dried basil and pepper.  Sprinkle over the pesto.  Pour chicken broth on top and cover.  Cook on low for 6-8 hours or on high for 3-4 hours