Crockpot Keto Buffalo Chicken
Brace yourself—this Crockpot Keto Buffalo Chicken (yes, vegan, don’t panic) brings all the heat without clucking up your diet.
You toss a few spicy, savory things in a slow cooker and voila—dinner basically makes itself while you multitask like a goddess.
It’s bold, fiery, and loaded with attitude—kind of like your group chat on a Friday night with one too many espresso shots.
This meatless masterpiece is proof that plant-based protein can strut in hot sauce and still stay classy.
It’s creamy, spicy, and way easier to deal with than texting your ex “just to check in.”
Crockpot Keto Buffalo Chicken
Ingredients
- 2 cups shredded vegan chicken substitute seitan or soy curls
- ½ cup unsweetened almond milk
- ⅓ cup vegan cream cheese
- ½ cup buffalo sauce sugar-free
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp nutritional yeast
- 1 tbsp chopped chives optional for garnish
Instructions
- Add vegan chicken, almond milk, cream cheese, buffalo sauce, and all seasonings to the Crockpot.
- Stir it like you mean it, then cover.
- Cook on low for 4 hours or until everything’s melted together and spicy dreams come true.
- Shred with a fork for that “pulled” texture and stir again to coat every bite.
- Garnish with chives and serve with crunchy celery or over cauliflower rice.