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Season chicken thighs with salt and sear in a skillet on high heat for 2-3 minutes per side or until golden brown.
Place cream, broth, Parmesan, ranch dressing mix, garlic, salt, and pepper in a Crock Pot. Stir until well combined.
Place chicken thighs over the sauce and sprinkle a little extra salt and pepper and Parmesan over the top.
Cook on high heat for 2-3 hours or low heat for 4-5 hours or until chicken is cooked through.
Remove chicken from the Crock Pot and stir the sauce until smooth. Return chicken to Crock Pot. For a creamier, smooth sauce, see instructions below.
Sprinkle fresh basil and the juice of ½ lemon (optional) over the chicken.
Serve over cooked pasta, rice, or mashed potatoes.
Optional: for a smooth, creamy sauce, remove chicken from the Crock Pot and set aside. Place sauce in a medium-sized sauce pan and heat over medium heat, whisking constantly.Combine cornstarch and water mixture to make a slurry and whisk into the sauce mixture a little at a time until you reach your desired consistency. Add milk to thin or more cornstarch slurry to thicken. Add salt and pepper as needed to season.