Slow Cooker Vegan Pesto Chicken - Dump and Go Dinner

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Slow Cooker Vegan Pesto Chicken - Dump and Go Dinner

Kristi
The Cook
4 Servings
4 Ingredients
0 Comments

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.

4 Servings
4 Ingredients
0 Comments

Ingredients

  • 16 ounces Artificial Chicken Cutlets
  • 1 cup Pesto
  • 1 cup Mozzarella Cheese, Shredded, Dairy Free
Serving Day Ingredients
  • 1 tablespoon Olive Oil

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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Make From Frozen Serving Day Directions

Slow Cooker

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
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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.

  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.

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