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Slow Cooker Vegan Pesto Chicken

My husband loves pesto chicken. The “real” stuff. So, of course, I thought I’d try to get him to love the “chick’n” variety. I love making pesto, usually with Kale, but I’ve also been known to make it with spinach, purslane greens or even the traditional basil. You can pretty much use any green you like as well as any variety of nuts you think would pair well with those greens. I usually prefer walnuts or pecans to the traditional pinenuts. We all like the taste and, BONUS, they are quite a bit cheaper than pinenuts.

This dish, which I first made for my husband in the meaty variety, is a simple slow cooker meal that creates a cheesy, herby delicious

Pour olive oil into crock and add chick'n cutlets to the bottom.

chick’n cutlet. I also often top my chicken with a sheet of foil and place spiced new potatoes on top, cooking the whole meal together. I use about a pound of red potatoes, 1/2 onion, chopped, 3 cloves of garlic, a splash of olive oil and a dusting of Italian seasoning. If

you choose to create-your-own layered dinner, season your potatoes how your family enjoys it.

Vegan Pesto Chicken

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

  • 1 package Gardein chick’n Scallopini (4 pieces per package)
  • 1 cup kale pesto

    Top with pesto, then cheese

  • 1  cup Daiya Mozzarella cheese

Directions:

Pour a bit of olive oil at the bottom of your crock-pot crock. Place Gardein cutlets on bottom. Top with contents of pesto and cheese bags. Cook on low for 4 to 6 hours. Serve.

Freezing Directions:

Without cooking, divide prepared kale pesto and “cheese” among pint freezer bags. Place package of frozen Gardein chicken and pint bags of pesto and cheese within gallon freezer bags.

To reheat and serve, pour a bit of olive oil at the bottom of your crockpot crock. Place

Layered dinner option: top chick'n with foil and add a layer of seasoned new potatoes.

gardein cutlets on bottom. Top with contents of pesto and cheese bags. Cook on low for 4 to 6 hours. Serve.

Servings: 4

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5 Responses to “Slow Cooker Vegan Pesto Chicken”

  1. Kristin says:

    This looks really good. I am always weary to try vegetarian meat substitutes because sometimes they just don’t work at all but this does look really good.
    Holy Cannoli Recipes

  2. Kristi you’ve out done yourself. What a great recipe, but how you presented it as well. Bravo!!! I also like that you went a step further to give freezing directions.

  3. Justin N says:

    Kristi, how did your husband like this vegan dish compared to the chicken version? The kale pesto is something I would like to try!

    • kristi says:

      The Gardein chicken is surprisingly “realistic.” Honestly, if it doesn’t have a sauce on it or a batter, I don’t like it because it tastes TOO MUCH like chicken! (That’s why I don’t eat meat, I just never liked it much.) But my husband LOVES it. He did say it was a little less juicy than the regular chicken, which I think is just because I left mine in the slow cooker for 6.5 hours after I forgot about it. :) I’d suggest checking it regularly, and erring on the side of under-baking it in there. It’s already fully cooked, after all.

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