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
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
Kristi @ Onceamonthmom.com
- 1 package Gardein chick’n Scallopini (4 pieces per package)
- 1 cup kale pesto
- 1 cup Daiya Mozzarella cheese
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.
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
gardein cutlets on bottom. Top with contents of pesto and cheese bags. Cook on low for 4 to 6 hours. Serve.
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