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Slow Cooker Vegan Pesto Chicken - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 16 ounces Artificial Chicken Cutlets
  • 1 cup Pesto
  • 1 cup Mozzarella Cheese, Shredded, Dairy Free

Serving Day Ingredients

  • 1 tablespoon Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 543 Calories
  • 37g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1374mg Sodium
  • 16g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Pour olive oil into bottom of your slow cooker.
  2. Place cutlets on bottom and top with pesto and dairy free cheese.
  3. Cook on low for 4 to 6 hours.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide cutlets, pesto and dairy free cheese into indicated number of gallon freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Pour olive oil into bottom of your slow cooker.
  3. Place cutlets on bottom and top with pesto and dairy free cheese.
  4. Cook on low for 4 to 6 hours.

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