Freezer Meal Recipes / Dinner / Slow Cooker Vegan Pesto Chicken

Slow Cooker Vegan Pesto Chicken

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 Meet The Cook Print
Slow Cooker Vegan Pesto Chicken

Ingredients

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

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 tablespoon Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • Not available.

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 crock-pot.
  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.

Freeze For Later 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. Pour olive oil into bottom of your crock-pot.
  2. Place cutlets on bottom and top with pesto and dairy free cheese.
  3. Cook on low for 4 to 6 hours.

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