Crockpot Keto Chicken and Cauliflower Rice
Craving comfort food without carb chaos? This vegan crockpot keto chicken and cauliflower rice swaps meat for plant protein, keeping flavors bold and guilt-free. You’ll love how the slow cooker does the heavy lifting while you pretend to adult like a pro. Cauliflower rice soaks up savory herbs and spices, creating a satisfying, low-carb bowl of yum. Perfect for busy women who want effortless, healthy meals without sacrificing taste or sanity. Toss it all in, walk away, and return to dinner that screams “I’ve got my life together”—even if you don’t.
Crockpot Keto Chicken and Cauliflower Rice
This vegan crockpot keto “chicken” and cauliflower rice dish offers a flavorful, low-carb meal full of plant-based protein and veggies.
Ingredients
- 1 lb vegan chicken substitute soy curls or seitan
- 3 cups cauliflower rice
- 1 cup vegetable broth
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil, sauté onion and garlic until soft (3 minutes).
- Add vegan chicken substitute, cook for 5 minutes until browned.
- Place sautéed mixture in crockpot; stir in cauliflower rice, broth, thyme, paprika, salt, and pepper.
- Cover and cook on low for 4 hours until flavors meld and cauliflower softens.
- Stir before serving and adjust seasoning if needed.
Notes
Nutritional values (per serving):
Vitamins and minerals (per serving):
Additional notes/tips:
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 22g
Vitamins and minerals (per serving):
- Vitamin C: 60%
- Iron: 18%
- Calcium: 12%
- Vitamin A: 10%
- Magnesium: 8%
Additional notes/tips:
- Add fresh herbs like parsley for a flavor boost.
- Swap cauliflower rice for shredded zucchini if you want variety.
- Perfect paired with keto-friendly side salads.
- Leftovers reheat perfectly for next-day lunches.
