Slow Cooker Vegan Pesto Chicken - Dump and Go Dinner
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.
Ingredients
- 16 ounces Artificial Chicken Cutlets
- 1 cup Pesto
- 1 cup Mozzarella Cheese, Shredded, Dairy Free
- 1 tablespoon Olive Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Divide cutlets, pesto and dairy free cheese into indicated number of gallon freezer bags.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Pour olive oil into bottom of your slow cooker.
- Place cutlets on bottom and top with pesto and dairy free cheese.
- Cook on low for 4 to 6 hours.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 543
- Total Fat
- 37g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1374mg
- Total Carbohydrates
- 16g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 37g
- WW Freestyle
- 16