Remove bag from freezer and place on a tray or in a large bowl in the refrigerator for 24-48 hours until thawed.
Place thawed contents of bag into slow cooker. Cover, and cook on LOW for 4-6 hours. (You may need to adjust cooking time based on your slow cooker's normal cooking temp.) Remove chicken and shred, then place back into slow cooker to mix with sauce. Serve over white rice and garnish with toasted sesame seeds and sliced green onions (if desired).
You can use chicken breasts in place of the chicken thighs. See cooking time adjustments in the above post.
You can substitute 3/4 cup fresh prepared pesto for the jarred pesto.
I recommend using your own Homemade Ranch Seasoning Mix here - it's cheaper and has less additives and fillers.
Nutrition information provided as an estimate only.