Crock Pot Pesto Chicken and Seasoned Potatoes

Ingredients:
1 package Quorn chick'n cutlets
1 cup Kale Pesto (recipe below)
1 cup shredded mozzarella cheese (or vegan substitute, or no cheese at all works well too)

Directions:
Pour a bit of olive oil in the bottom of the crock pot.  Place chicken cutlets in the bottom of the crockpot and  top with pesto sauce and cheese.  Layer the top with a sheet of aluminum foil and place seasoned potatoes (recipe below) on top.  Cover and cook on low for 4-6 hours.

Kale Pesto:
ingredients:
kale, 1 bunch, ribbed and chopped
walnuts, 1 cup
olive oil, 1/2 cup
garlic, 3 cloves, minced

directions:
Put all ingredients in the blender/food processor and blend until saucy.  Adjust the amount of olive oil to create the consistency of your liking.

Seasoned Potatoes:
ingredients:
potatoes, small/two-bite size, 28 ounces
garlic, 6 cloves, minced
basil, 1/3 cup, fresh, chopped (or 5.5 tsp dry basil)
olive oil, 1/4 cup
salt, 1/2 tsp
pepper, 1/2 tsp

directions:
Place all ingredients in a large bowl.  Toss potatoes to coat.  Add to crockpot on top of aluminum foil layer (as stated in first recipe).  Heat along with the Pesto Chicken on low for 4-6 hours.

Recipe taken from: http://onceamonthmom.com/vegan-pesto-chicken/